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REESE    LIBRARY 


UNIVERSITY   OF   CALIFORNIA. 


Actessimi*     \        -4<^..     .  Shel 


THE  PEOPLE'S 


PEACTICAL  POULTRY  BOOK: 


A  WORK  ON  THE 


BREEDS,  BREEDING,  REARING,  AND  GENERAL 
MANAGEMEffL-QJOOULTRY, 


UNIVERSITY 


WM.  M.  LEWIS. 


ILLUSTRATED    WITH    OVER    ONE    HUNDRED    ENGRAVINGS. 


NEW  YOKK: 

THE    AMEBICAN    NEWS    COMPANY, 
39  AND  41  CHAMBERS  STREET. 


. 


Entered  according  to  Act  of  Congress,  in  the  year  1871,  by 

D.    D.    T.    MOORE, 
In  the  Office  of  the  Librarian  of  Congress,  at  Washington. 


Ri  SSZLL  BBOTHKBS,  Printers,  17  to  23  Rose  8L 


ILLUSTRATIONS, 


PAGE. 

Artificial  Hen 166 

—  Mother,  Graves' 167 

Aylesbury  Drake 80 

Bantam  Cock,  Fertile  Hen  -  feathered 

Game 169 

—  Hen,  Barren  Full-feathered  Sebright  168 
Bantams,  Black-breasted  Red  Game. ...     5? 

—  Duck-wing  Game 5.7 

—  Golden  Sebright 68 

—  Pekin  or  Cochin 67 

—  Silver  Sebright 67 

Brahma  Cock,  Dark 30 

—  —Light 33 

—  Hen,  Dark 31 

Capon  Operating  Table 146 

Caponiziug  Fowls — Implements  used . .  145 

—  Position    of   Fowl   on    Operating 

Table 146,148 

Chicken  Coop  and  Wire  Run 138 

—  House,  Exterior  of  Van  Winkle's. .  127 

—  —  Interior  of  Van  Winkle's 128 

Cochin  Cock,  Buff. 35 

—  Hen,  Buff. 36 

Cochins,  Pair  of  Partridge 37 

Coop,  A  Close 130 

—  Barrel 130 

—  Pen 129 

—  Pent  or  Lean-to 129 

Rat-proof. 129 

—  The  Tent 129 

Creve-Co3urs,  Pair  of. 62 

Dominique  Cock 66 


Dorking  Cock,  White 43 

Dorkings,  Pair  of  Gray 44 

Drake,  Aylesbury 80 

—  Rouen 81 

Duck,  Black  Cayugn 85 

—  Crested 83 

—  House,  Rustic 137 

—  Tent-house 138 

— "  Wood  or  Summer 85 

Ducks,  Feed  Box  for 136 

—  Trio  of  Musk  or  Brazilian 83 

Egg  Carrier,  Suspension 178 

—  Case,  Canvas-covered 178 

—  Transportation  Case 178 

Eggs,  Fertility  of. 20 

Farmer  Fogy's  Fowls 70 

Feed  Box  for  Ducks 136 

Feeding  Hopper,  A  Cheap 132 

—  —  Double 133 

—  —  Funnel  and  Cone  of 132 

—  —Perfect 131 

—  —Scotch 131 

—  —  Standard  Self...... 132 

—  —  Stool 132 

—  Troughs  (4  Illustrations) 134 

Fountain,  Barrel 135 

—  Bottle 135 

—  Ordinary 135 

Fowl,  Points  of. 10 

—  Vulture-hocks 15 

Frizzled  Fowls,  Pair  of. 41 

Games,  Black-Red 53 


IV 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


Games,  Duck-Wing 55 

—  Earl  Derby 52 

Geese,  Canada  or  American 89 

—  Embden  or  Bremen 91 

—  Toulouse 94 

Goose,  White  Chinese 95 

Guelders,  Pair  of 64 

Hamburgs,  Pair  of  Golden-Spangled. . .     46 

—  Silver-Spangled 46 

Hen-house,  Mount's 118 

Hennery  for  200  to  250  fowls 121 

—  Plan  of  Double 113 

Houdans,  Pair  of. 61 

Incubation — Process  illustrated 18, 19 

Incubator,  American 159 

—  Brindley's 156 

—  Geyelin's 154 

—  Graves' 160, 161 

—  Schroder's 157 

—  Wortley's 158 

La  Fleche,  Pair  of. 63 

Leghorns,  Pair  of 51 

Malays,  Pair  of. 40 

Nest,  Turkey 139 

—  Wicker-work 140 

—  Wooden  Box ; .  140 

Poland  Cock,  Silver-Spangled 47 

—  Hen,  Silver-Spangled 48 

Polands,  Pair  of  Golden-Spangled 49 

—  WMte  Crested  Black. .  50 


Poultry  Fountain,  Ordinary 135 

—  House  and  plan  for  100  fowls 119 

— Virginia 114, 115 

— yards,  Van  Winkle's 110 

—  —  Browne's 107, 108 

—  —  Cheap 115,  120 

—  —  Elevation,  plan  and  yard 122 

—  —Fancy 125 

—  —  Interior  of  Van  Winkle's Ill 

—  —  Octagon 117 

—  —  Octagonal  (3  Illustrations) 123 

—  —  Poor  Man's 106 

—  —  Rhode  Island 114 

—  —Rustic 106 

—  Mode  of  Packing 27 

Rouen  Drake 81 

Shanghaes,  Pair  of  White 39 

Silky  Fowls,  Pair  of. 69 

Spanish  Fowls,  White  and  Black 59 

Trap,  Barrel 171 

—  Skunk 173 

—  Common  Box 171 

—  for  Mink 172 

—  Geyelin's  Vermin 173 

—  Miles'  Vermin 174 

Turkey,  Bronze 74 

—  Crested 77 

—  Domestic 73 

—  House  and  nest 139 

—  Wild 75 


[FOR   GENERAL   INDEX    SEE    PAGE   219.] 


OF   THE 

UNIVERSITY 


PREFATORY  AND  INTRODUCTORY. 


IN  presenting  this  volume,  on  the  subject  of  the  Breeding,  Treatment  and 
Management  of  Fowls  to  the  public,  we  do  so  more  for  the  purpose  of  supply- 
ing a  need  greatly  felt  by  the  American  breeder  and  fancier,  the  amateur 
and  beginner,  and  placing  within  the  reach  of  all  desiring  a  knowledge  of 
poultry  —  the  breeds  best  for  market  purposes  and  as  egg-producers  —  a 
cheap  and  reliable  guide.  Not  only  shall  we  be  able  to  present  our  own 
views  and  the  results  of  our  experience  in  poultry-rearing,  diseases,  their 
treatment,  etc.,  in  these  pages,  but  the  experiences  of  the  most  careful, 
scientific  and  reliable  breeders  and  fanciers  in  this  country,  (as  given  from 
time  to  time,  for  the  past  twenty-one  years,  through  the  columns  of  the 
Agricultural  Journals  and  other  periodicals,)  and  place  the  same  in  juxta- 
position with  each  other,  so  that  they  will  prove  of  the  utmost  value  to  the 
amateur  breeder,  as  well  as  to  the  new  beginner. 

We  have  often  wondered  why  our  rural  population  do  not  rear  fowls 
more  universally  than  they  do.  It  has  been  demonstrated,  beyond  a  perad- 
venture,  that  they  can  be  reared  with  little  expense  by  nearly  every  house- 
keeper, and  can  be  made  to  pay  an  hundred  fold  on  the  investment.  Not 
only  can  this  be  done  by  our  rural  population,  but  also  by  those  living  in 
cities  and  villages.  Having  had  several  years'  experience  in  rearing  fowls  in 
a  city,  we  can  speak  understandingly  on  the  subject.  Fowls  can  be  bred  in 
cities  and  villages  equally  as  well  as  on  the  farm  —  not  on  so  large  a  scale, 
but  with  as  much,  if  not  more  profit  to  the  breeder.  It  requires  but  a  small 
space  to  keep  a  dozen  or  twenty  fowls  in  either  of  the  localities  mentioned; 
and  then  the  pleasure  it  gives  a  person  to  know  that  with  a  little  judicious 
management  he  will  be  able  to  supply  his  table  with  birds  of  his  own  rearing, 
and  his  larder  with  fresh  eggs  the  year  round,  can  well  be  imagined. 

Nothing,  in  our  opinion,  looks  more  comfortable,  home-like  and  rural, 
than  to  see  strutting  about  the  premises  of  a  city  or  village  resident,  a  few 
select  and  well-kept  fowls.  Thus  we  have  city  and  country,  as  it  were,  com- 
bined. Undoubtedly  some  city  people,  or  the  male  portion  of  them,  will 
object  to  this  theory,  on  the  plea  that  it  would  take  too  much  of  their 
valuable  time  to  look  after  the  fowls.  This  objection  is  easily  overcome  by 


vi  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

leaving  the  care  of  them  in  the  hands  of  the  good  housewife,  who  would 
esteem  it  a  great  pleasure  to  care  for  the  chicks  and  teach  the  children  how 
to  rear  them. 

What  is  there  that  the  farmer  produces  of  quicker  sale  than  eggs  and 
poultry  ?  The  prices  which  he  receives  therefor  are  in  the  main  remunera- 
tive, the  labor  incurred  is  light  and  agreeable,  and  can  be  performed  by  the 
junior  members  of  the  family.  The  poultry  yard  produces  food  which  is 
highly  palatable  and  nutritious  at  all  seasons,  and  in  this  respect  is  hardly 
equaled  by  any  other  department  of  the  farm.  Is  it  not  worth  while,  then,  to 
bestow  more  care  and  skill  in  managing  poultry  ?  Left  to  themselves,  half 
their  products  are  often  wasted,  and  half  the  year  they  are  non-layers.  In 
winter  they  need  simply  warmth,  light  and  sunshine,  clean,  roomy  quarters, 
and  plenty  of  food.  Every  day  they  will  pay  for  this.  In  the  summer  they 
want  range,  fresh  earth,  shade,  water,  seclusion,  and  protection  from  vermin. 
An  abundance  of  eggs  and  broods  of  plump  chickens,  either  for  market  or 
the  farmer's  table,  will  result  from  this  care.  If  it  is  not  feasible  to  carry  on 
the  poultry  business  on  a  large  scale,  it  should  be  done  on  a  medium  scale ; 
for  every  farmer  should  make  a  couple  of  hundred  dollars'  worth  of  their 
products  yearly,  independent  of  fertilizing  properties  the  farm  receives  in  the 
manure  saved  from  the  hennery.  It  is  our  object,  however,  to  especially 
impress  upon  the  minds  of  village  and  city  residents  the  importance  and 
advantages  of  rearing  and  keeping  fowls.  We  take  it  for  granted  that  large 
and  small  farmers  know  their  own  interests  in  this  matter. 

In  villages  there  can  be  no  excuse  whatever  for  not  breeding  fowls,  suc- 
cessfully and  profitably.  In  nearly  all  the  small  villages  in  Europe  fowls  are 
bred  by  tenants ;  their  children  make  pets  of  them.  Wherever  there  is  a 
cottager's  family  living  on  potatoes,  or  better  fare,  may  be  seen  a  little  pent- 
house, with  nests  of  straw  or  hay  for  the  fowls  to  lay  in,  and  a  speculation  in 
eggs  and  chickens  sought.  It  is  said  Americans  are  shrewd ;  then  why 
do  they  not  demonstrate  their  shrewdness  in  this  matter.  We  know,  from 
past  experience,  that  there  is  no  money  lost  in  keeping  and  rearing  a  few 
fowls,  and  a  great  deal  of  pleasure  and  profit  derived  from  it.  Viewing 
the  matter  in  this  light,  with  the  hope  of  inducing  our  city,  village  and 
rural  population  to  enter  more  fully  into  the  breeding  and  rearing  of  fowls, 
we  present  this  volume,  and  submit  it,  without  further  introduction,  to  the 
inspection,  and  we  trust,  favorable  consideration  of  the  public. 

W.  M.  L. 
BROOKLYN,  N.  Y.,  1871. 


FOWLS -THEIR  GENERAL  MANAGEMENT. 


THERE  is  a  great  diversity  of  opinion  in  regard  to  the  management   of 
fowls,  the  particular  and  desirable  breeds  for  all  purposes,  &c.     First  of  all, 
their 

PROPER    CARE    AND    KEEPING 

is  essential  to  success,  for  a  person  may  have  the  best  known  breeds,  and  if 
they  are  not  properly  cared  for  they  will,  in  nine  cases  out  of  ten,  prove  a 
failure.  Therefore  we  wish  to  impress  upon  the  mind  of  the  breeder,  in  the 
outset,  that  this  needs  attention  more  than  purity  of  breed  or  superiority  of 
kind.  As  a  friend  of  ours  said,  "  there  exists  gross  neglect  of  the  poor  birds 
generally."  This  neglect  is  not  confined  to  persons  who  have  no  fancy  for 
fine  poultry,  but  extends  even  to  many  who  have  the  reputation  of  being  fowl 
fanciers.  Still,  as  before  stated,  for  poultry  to  be  remunerative  there  must 
be  good  management.  In 

STARTING   OUT   IN  THE    BUSINESS, 

plans  should  be  well  matured  and  digested  before  hand.  A  good,  convenient 
poultry  house  should  be  properly  constructed,  sufficiently  large  to  contain 
the  number  of  birds  one  desires,  warm  and  dry  in  the  winter,  well  ven- 
tilated, and  it  should  be  kept  scrupulously  clean.  The  house  should  not  be 
over-crowded,  but  just  large  enough.  Nothing  is  made  by  over-crowding  the 
hennery ;  on  the  contrary,  it  will  prove  detrimental.  The  fowls  must  be  fed 
regularly  and  at  stated  periods.  They  must  have  plenty  of  pure  water  at 
hand  at  all  times  —  this  is  of  as  much  importance  to  the  health  of  the  brood 
as  proper  food.  If  possible,  they  should  also  be  given,  in  addition,  a  plat  of 
grass  for  a  run.  Place  within  the  hennery  a  dust  heap  ;  this  may  consist  of 
wood  or  coal  ashes,  sand,  or  dust  from  the  streets.  It  should  be  kept  under 
cover,  so  that  it  will  not  become  drenched  with  rain  or  snow,  and  to  it  the 
fowls  should  have  access  at  all  times,  to  dust,  and  thereby  rid  them- 
selves, in  a  great  degree,  of  the  numerous  parasites  which  infest  them.  The 
habit  of 

GIVING   TOO   MUCH   FOOD, 

to  poultry,  in  a  short  space  of  time,  is  a  very  bad  one.  If  one  notices  their 
habits  he  will  perceive  that  the  process  of  picking  up  their  food  under  ordi- 


8  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

nary,  or  what  we  may  call  the  natural  condition,  is  a  very  slow  one.  Grain 
by  grain  is  the  meal  taken,  and  with  the  aggregate  no  small  amount  of  sand, 
pebbles,  and  the  like,  all  of  which,  passing  into  the  crop,  assist  digestion 
greatly.  But  in  the  "hen-wife's"  mode  of  feeding  poultry,  a  great  heap  is 
thrown  down,  and  the  birds  are  allowed  to  "  peg  away  "  at  such  a  rate  that 
their  crop  is  filled  too  rapidly,  and  the  process  of  assimilation  is  slow,  painful 
and  incomplete.  No  wonder  that  so  many  cases  of  choked  craw  are  met  with 
under  this  treatment.  Many  other  diseases  which  affect  chickens  might  be 
prevented  by  breeders,  were  a  little  precaution  taken  in  the  simple  matter  of 
feeding. 

TO    PRODUCE    EGGS. 

More  eggs  can  perhaps  be  obtained  from  hens  by  mixing  breeds  than  by 
any  other  mode ;  and  it  is  generally  conceded  that  crossing  also  promotes 
the  health  of  fowls  far  more  than  the  vile  practice,  as  some  are  pleased  to 
term  it,  of  in-and-in  breeding.  Little  trouble  need  be  apprehended  from 
roup,  gapes,  cholera,  and  other  diseases  in  poultry,  if  that  care  is  observed  in 
breeding  and  crossing  that  is  so  essential  to  all  well  regulated  poultry  yards. 

POSITION    OF   THE    HENNERY    AND   RUNWAYS. 

As  we  said  before,  the  hennery  should  be  placed  in  a  warm,  dry  location  — 
(not  in  a  damp,  out-of-the-way  place)  —  with  runways  ample  to  allow  of  plenty 
of  exercise.  Above  all,  care  should  be  taken  that  vermin  do  not  get  a  foot- 
hold in  the  hennery;  for  if  they  once  make  their  appearance,  it  is  difficult  to 
exterminate  them,  and  before  the  breeder  is  aware  of  it,  his  flock  is  over-run 
with  them.  Let  the  hennery  be  thoroughly  cleansed  with  lime,  (whitewash 
put  on  hot,)  as  often  as  once  a  month.  If  any  of  the  fowls  show  symptoms 
of  disease  —  which  is  frequently  the  case  when  in  confinement  —  see  that 
they  are  removed  at  once  from  the  flock.  Give  good,  wholesome  food,  with 
plenty  of  clean  water ;  have  the  laying  boxes  cleaned  and  renewed  frequently 
with  straw,  hay  or  shavings,  and,  with  the  help  of  the  good  housewife  and 
children,  there  need  be  no  fear  of  failure  to  profitably  raise  poultry.  If  one 
does  not  succeed  in  the  first  undertaking,  he  should  not  become  disheartened, 
but  persist  in  his  endeavors  to  find  out  the  cause  of  failure,  and  obviate  it  in 
the  future. 


In  this  connection  we  give  the  reply  of  Mr.  WARREN  LELAND,  Rye,  N. 
Y.,  an  experienced  and  extensive  breeder  of  fowls,  to  inquiries  from  a  gentle- 
man who  desired  to  engage  in  the  poultry  business  in  his  old  age.  Mr.  LE- 
LAND says : — "  I  have  found  that  for  every  hundred  fowls  you  must  give  up  at 
least  an  acre.  But  rough  land  is  as  good  as  any.  Hens  naturally  love  the 
bush,  and  I  lop  young  trees,  but  leave  a  shred  by  which  they  live  a  year  or 
more.  These  form  hiding  places  and  retreats  for  them.  In  such  places  they 
prefer  to  lay.  I  have  great  success,  and  it  depends  on  three  or  four  rules,  by 
observing  which  I  believe  a  good  living  can  be  made  by  hens  and  turkeys.  I 


THE  PEOPLE'S  PEACTICAL  POULTRY  BOOK.  9 

give  my  fowls  great  range.  Eighteen  acres  belong  to  them  exclusively. 
Then  the  broods  have  the  range  of  another  big  lot,  and  the  turkeys  go  half  a 
mile  or  more  from  the  house.  The  eighteen  acres  of  poultry-yard  is  rough 
land,  of  little  use  for  tillage.  It  has  a  pond  in  it,  and  many  rocks,  and  bushes, 
and  weeds,  and  sandy  places,  and  ash  heaps,  and  lime,  and  bones,  and  grass, 
and  a  place  which  I  plow  up  to  give  them  worms. 

"  When  a  hen  has  set,  I  take  her  box,  throw  out  the  straw  and  earth,  let 
it  be  out  in  the  sun  and  rain  a  few  days,  and  give  it  a  good  coat  of  whitewash 
on  both  sides.  In  winter,  when  it  is  very  cold,  I  have  an  old  stove  in  their 
house,  and  keep  the  warmth  above  freezing.  There  is  also  an  open  fire-place 
where  I  build  a  fire  in  cool,  wet  days.  They  dry  themselves,  and  when  the 
fire  goes  out  there  is  a  bed  of  ashes  for  them  to  wallow  in.  Summer  and 
winter  my  hens  have  all  the  lime,  ashes  and  sand  they  want.  Another  reason 
why  I  have  such  luck  is  because  my  poultry  yards  receive  all  the  scraps  from 
the  Metropolitan  Hotel.  Egg  making  is  no  easy  work,  and  hens  will  not  do 
much  of  it  without  high  feed.  They  need  just  what  a  man  who  works  re- 
quires —  wheat  bread  and  meat.  Even  when  wheat  costs  two  dollars  I  believe 
in  feeding  it  to  hens.  As  to  breeds,  I  prefer  the  Brahmas,  light  and  dark.  I 
change  roosters  every  spring,  and  a  man  on  the  farm  has  no  other  duty  than 
to  take  care  of  my  poultry.  I  frequently  turn  off  three  thousand  spring 
chickens  in  a  single  season." 


BREEDING  AND  MATING. 


Too  many  fanciers  and  farmers,  otherwise  earnest  in  their  business,  are 
very  careless  concerning  their  fowls.  Interbreeding  certainly -degenerates  — 
particularly  when  so  promiscuously  permitted  in  a  flock  of  fowls  as  is  com- 
mon. There  are  the  same  good  reasons  for 

MAKING    CHOICE    OF   THE    BEST   BREEDS    OF    FOWLS 

as  for  making  the  same  choice  in  other  stocks.  For  while  a  prime  breed  is  as 
easily  reared,  fed  and  housed  as  a  poorer  one,  there  is  a  decided  difference 
in  the  returns  in  favor  of  the  former.  If  properly  cared  for,  we  do  not 
hesitate  to  say  that  fowls  of  superior  order  do  yield  the  farmer,  even,  the 
largest  interest  for  the  outlay  he  makes  of  any  other  stock  he  keeps. 


10 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


In  giving  our  own,  and  the  opinions  of  others  on  the  general  principles  of 
breeding  and  mating  fowls,  it  will  not  be  out  of  place  to  give  here  an  illus- 
tration and  description  of 

THE    DIFFERENT   POINTS    OF   A   FOWL, 

go  that  the  reader  may  be  able  to  name  them,  and  judge  therefrom,  in  his 

selection  of  stock  for  breeding 
purposes  : — A,  Neck-hackle  ;  B, 
Saddle  -  hackle ;  C,  Tail;  D, 
Breast;  E,  Upper  Wing  Cov- 
erts ;  F,  Lower  Wing  Coverts ; 
G,  Primary  Quills  ;  H,  Thighs ; 
I,  Legs  ;  K,  Comb  ;  L,  Wattles ; 
M,  Ear  Lobe. 


SELECTION    OF    COCKS  AND    HENS 
FOR    BREEDING    PURPOSES. 

A  desirable  thing  in  breeding 
is  the  selection  of  the  cock.  This, 
as  all  should  understand,  is  a  very 
important  matter  to  be  looked 
after ;  another  is  the  proper  pro- 
portion of  hens  to  be  given  to 
the  cock.  To  breed  a  good  fowl 
of  any  kind  requires  thought,  skill,  observation  and  study.  The  cock  in  all 
cases  should  be  of  good  size,  perfectly  healthy  and  vigorous  ;  carry  his  head 
high,  and  have  a  quick,  animated  look,  a  strong  and  shrill  voice;  the  bill 
thick  and  short,  the  comb  of  a  fire  red,  bright  color  ;  a  membraneous  wattle  of 
a  large  size,  and  in  color  resembling  the  comb.  He  should  be  broad-breasted, 
with  strong  wings ;  the  plumage  dark,  the  thighs  muscular,  and  spry  and 
trim  on  his  legs ;  free  in  his  motions  ;  crow  often,  and  scratch  the  earth  with 
constancy  in  search  of  worms,  not  so  much  for  himself  as  his  mates  ;  when 
he  is  brisk,  spirited,  ardent  and  clever  in  caressing  them,  quick  in  defending 
them,  attentive  in  soliciting  them  to  eat,  in  keeping  them  together  in  the 
day,  and  assembling  them  at  night,  he  will  prove  as  a  general  thing,  just  the 
bird  to  breed  from.  The  good  qualities  of  hens,  whether  intended  for  laying 
or  breeding,  are  of  no  less  importance  than  those  of  the  cock.  The  hen  is 
deservedly  the  acknowledged  pattern  of  maternal  love.  When  her  passion 
of  philoprogenitiveness  is  disappointed  by  the  failure  or  separation  of  her 
own  brood,  she  will  either  go  on  sitting,  till  her  natural  powers  fail,  or  she 
will  violently  kidnap  the  young  of  another  fowl,  and  insist  upon  adopting 
them.  But  all  hens  are  not  alike.  They  have  their  little  whims  and  fancies, 
likes  and  dislikes,  as  capricious  and  unaccountable  as  those  of  other  females. 
Some  are  gentle  in  their  manners  and  disposition,  others  are  sanguinary ; 
some  are  lazy,  others  energetic  almost  to  insanity.  To  succeed  in  the  matter 


11 

of  the  selection  of  hens  for  mating  and  breeding  purposes  requires  care, 
study  and  a  considerable  degree  of  patience. 

THE    NUMBER    OF    HENS    TO    A    COCK,    ETC. 

We  have  no  hesitancy  in  recommending  to  breeders  the  following  ratio 
of  hens  to  a  cock  of  the  breed  named  : — Houdans,  twenty  hens  to  two  cocks  ; 
Creve-Cceurs,  eight  hens  to  one  cock;  Buff  Cochins,  twenty-four  hens  to 
two  cocks ;  Gray  Dorkings,  ten  hens  to  one  cock ;  White  Leghorns,  four- 
teen hens  to  one  cock ;  Spanish,  twelve  hens  to  one  cock ;  Brahmas,  twelve 
hens  to  one  cock ;  Hamburgs,  fourteen  hens  to  one  cock ;  Polands,  twelve 
hens  to  one  cock ;  Game,  ten  hens  to  one  cock.  With  this  proportion  of  hens 
to  a  cock  the  vitality  of  the  eggs  will  prove  good,  and  at  least  eleven  out  of 
twelve  eggs  set  will  produce  "  chicks." 

For  breeding  purposes,  we  inclose  in  a  yard  ten  or  fifteen  hens  of  each 
variety  we  desire  to  propagate,  and  with  them  one  cock ;  if  we  have  two  or 
more  cocks  whose  qualities  are  equal,  we  think  it  preferable  to  change  every 
two  days,  leaving  only  one  cock  with  the  hens  at  a  time.  Two  weeks  are 
necessary  to  procure  full  bloods,  and  we  -prefer  the  eggs  the  third  rather  than 
the  second  week. 

We  are  told  by  a  breeder  of  some  considerable  experience  with  fowls 
that  to  determine  the  exact  proportion  of  cocks  and  hens  to  be  allowed  to 
run  together  for  breeding  purposes  is  not  an  easy  problem.  He  says : 
"  While  with  some  varieties,  as  the  Cochins,  three  or  four,  or  even  two,  are 
ample,  (though  we  have  seen  cocks  of  that  variety  that  would  serve  ten  or 
a  dozen ;)  in  others,  twelve  to  fifteen  are  not  too  many.  It  is  impossible  to 
give  any  definite  number  for  a  rule.  We  have  had  pairs  that  did  well,  the 
eggs  hatched  well,  and  the  hen  did  not  suffer  from  the  over-attention  of  the 
cock ;  and  again,  we  have  been  obliged  to  put  in  one,  two,  three,  four  and 
even  more  additional  hens  of  common  stock,  with  a  trio  of  pure-bred  fowls, 
to  keep  the  blooded  hens  from  being  injured.  Especially  is  this  the  case 
with  the  Houdans  and  Creve-Cceurs  ;  the  cocks  of  both  these  breeds  seem  to 
be  very  vigorous,  and  require  not  less  than  four  or  six  hens  to  run  with  them. 
The  Dark  Brahmas  also  need  not  less  than  four  hens  with  the  cock  when  he 
is  young  and  vigorous.  It  was  a  favorite  theory  of  ours,  some  years  since, 
that  poultry  should  be  bred  in  pairs  or  trios.  Because  in  the  wild  state,  they 
ran  in  pairs,  so  also,  should  they  do  in  the  domesticated  state.  It  is  needless 
to  say  that  our  theory  would  not  work  when  carried  into  practice.  Perhaps, 
were  a  pair  of  fowls  given  a  range  of  ten,  twenty  or  more  acres,  and  left  to 
forage  for  themselves,  one  or  two  hens  would  be  all  the  cock  could  attend ; 
but  confined  to  an  acre  or  less,  and  fed  on  stimulating  food,  the  bird's  nature 
becomes,  as  it  were,  changed,  and  he  feels  himself  qualified  for  greater  deeds. 
We  have  seen  a  hen's  back  and  sides  all  cut  open  by  the  cock's  spurs,  and 
the  owner  was  complaining  that  the  hen  did  not  lay.  If  he  had  given  her 
three  or  four  companions  his  cause  of  complaint  would  have  ceased.  The 
only  mode  of  deciding  the  question  is  by  watching  the  fowls.  We  have 


12  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

known  instances,  though  rare,  of  a  cock  serving  twenty  to  twenty^nVe  hens, 
and  the  eggs  being  very  fertile.  Again,  a  cock  was  cooped  up  with  four 
hens,  and  it  was  found  that  when  penned  with  two  the  eggs  hatched  twenty- 
five  per  cent,  better  than  with  the  four.  We  think  the  latter  case  is  of  rare  * 
occurrence  ;  a  safe  average  is  four  to  six  hens  to  a  cock.  A  few  days'  ob- 
servation will  enable  one  to  tell  whether  more  or  less  hens  are  needed.  A 
young  cock  that  has  had  a  dozen  or  twenty  hens  to  run  with  the  first  year  is 
rarely  fit  for  more  than  three  or  four  the  second.  But  if  well  cared  for  the 
first,  and  allowed  not  more  than  six  hens,  he  is  usually  good  for  three  or  four 
years'  service.  We  know  many  are  prejudiced  against  using  old  cocks,  and 
usually  their  prejudice  is  founded  on  experience  like  the  above.  A  young 
cock  with  old  hens  is  our  preference  for  breeding  stock,  though  many  reverse 
it  and  put  an  old  cock  with  young  pullets.  We  know  the  hen  lays  a  larger 
egg  than  the  pullet,  and  a  large  egg  must  certainly  bring  out  a  larger  chick 
than  a  small  one ;  and,  as  a  rule,  (to  which  there  are  many  exceptions,)  a 
young  cock  is  more  vigorous  than  an  old  one.  Therefore  we  think  this  selec- 
tion preferable.  Some,  we  are  aware,  contend  that  the  cock  has  more  in- 
fluence on  the  progeny  than  the  hen,  and  that  an  old  cock,  being  more  mature 
and  developed,  will  throw  better  chicks.  Such  has  not  been  our  experience, 
however,  after  a  close  observation  of  several  years'  duration." 

PREMIUM    BIRDS   DO   NOT   PRODUCE    THE    BEST   CHICKENS. 

For  the  purpose  of  more  fully  carrying  out  our  idea  of  breeding  fowls 
to  perfection  and  pointing  out  their  imperfections,  we  have  selected  the 
Brahma  as  an  example,  (the  principle  will  apply  to  any  other  breed,)  and 
in  this  connection  give,  from  Moore's  Rural  New-Yorker,  the  experience 
and  advice  of  a  gentleman  who  makes  the  breeding  of  fowls  a  science. 
He  says: — "  Premium  birds  do  not  always  produce  the  best  chickens.  Good 
results  may  often  be  obtained  from  moderate  stock,  provided  that  they  be 
so  selected  that  the  defects  of  the  cock  may  be  counteracted  by  those  of 
the  hens.  Size  in  the  Brahma  is  not  of  so  mueh  importance  as  most  people 
give  to  it.  Fine,  large  chickens  may  be  reared  from  small  parents  by  proper 
care  and  attention,  and  good,  regular  and  judicious  feeding. 

INFLUENCE    UPON   THE    FANCY   POINTS. 

"  The  cock  has  the  most  influence  upon  the  fancy  points,  while  the  hen 
has  most  upon  the  form  and  size.  If  more  attention  were  paid  to  the  shape 
and  straightness  of  the  comb  of  the  cock,  we  should  see  less  of  those  grave 
defects  which  so  frequently  mar  whole  pens.  I  have  seen  magnificent  birds 
with  such  crooked  and  fungus-like  combs  as  would  almost  disqualify  them  in 
my  opinion.  Judges  have  been  too  liberal  with  these  defects.  It  is  quite 
time  such  liberality  was  stopped.  Crooked  combs  should  be  bred  out  and 
not  tolerated.  The  comb  is  one  of  the  most  prominent  characteristics  of 
the  bird,  and  almost  the  first  object  which  meets  the  eye.  It  touches  our 
sense  of  the  beautiful  immediately  to  see  a  small  head  and  straight  comb, 


13 

and  docile  look.  And  the  head  of  a  Brahma  fowl  should  possess  these  quali- 
fications ;  too  much  importance  should  not  be  given  to  breeding  for  weight 
or  largeness  of  carcass,  over  other  qualifications.  I  admire  in  the  Brahma 
fowl  a  large  frame,  of  symmetrical  proportions  and  corresponding  weight; 
but  a  fattened  fowl  is  only  fit  for  the  table.  I  should  rather  breed  from  a 
small  cock  with  a  perfect  comb  than  a  large  one  with  a  crooked  comb.  A 
lively  cock,  mated  with  large  hens,  is  preferable  to  a  sluggish  cock  and  small 
hens.  Length  of  legs  in  a  cock  is  of  less  importance  than  in  a  hen ;  and  in 
order  to  get  size  and  proportion  you  must  have  due  length  of  legs  ;  and 
even  in  a  hen,  it  maybe  counteracted  by  judicious  mating.  A  narrow  cock 
and  a  very  wide  hen  are  more  likely  to  breed  well  than  the  reverse.  It  is  to 
the  male  bird  the  breeder  must  look  for  perfection  or  defects  in  the  comb, 
the  beautiful  yellow  color  of  the  legs,  and  all  the  fine  points  of  the  Brahma. 
"  As  to  the  penciling,  I  am  convinced,  by  considerable  experience,  that 
the  two  sexes  bear  a  proportionate  influence  to  each  other,  although  I  should 
not  hesitate  to  say  that  there  is  more  probability  of  breeding  good  chickens 
from  a  perfectly  and  darkly  penciled  pullet  or  hen  and  an  inferior  cook  than 
from  a  badly  colored  or  marked  hen  and  a  cock  of  superior  blood.  A  hen 
with  a  bad  comb,  mated  with  a  cock  whose  comb  is  small  and  fine,  will 
throw  some  very  fine  chickens.  A  cock  with  a  drooping  back  and  saddle 
should  be  mated  with  a  hen  very  high  towards  the  tail ;  and  if  his  hackle  be 
short  or  scanty,  that  of  the  hen  should  be  unusually  sweeping  and  full.  If 
any  white  stain  should  appear  in  the  ear  lobes,  it  is  very  apt  to  perpetuate 
itself,  and  particular  care  should  be  taken  that  the  other  sex  has  no  sign  of  it, 
through  several  degrees.  In  shape,  style  and  carriage,  the  Dark  and  Light 
varieties  of  the  Brahma  fowl  should  be  precisely  similar.  In  the  Light,  I 
think  the  breeders  of  this  country  have  surpassed  the  English.  The  Light 
now  stands  almost  on  equality  with  the  Dark  in  size,  shape,  and  in  general 
popularity.  The  comb  of  this  fowl  especially  must  be  more  closely  looked 
after.  A  defective  comb  tells  wofully  against  the  bird.  You  must  breed 
them  even,  low  and  straight.  You  cannot,  I  know,  get  this  point  to  perfection 
in  the  cock  until  a  strain  has  been  bred  for  years.  No  pure  strain  ought  to 
breed  a  comb  in  which  the  peculiar  triple  character  is  not  perfectly  distinct. 

SHAPE  OF  THE  COMB  AND  HEAD. 

"  There  is  a  diversity  of  opinion  as  to  the  shape  of  the  comb.  It  should 
not  exceed  half  an  inch  in  hight,  and  instead  of  rising  from  the  front  towards 
the  back  and  ending  in  a  peak,  I  should  prefer  to  see  it,  after  arising  for 
half  or  two-thirds  of  its  length,  decrease  again  towards  the  back,  forming  a 
kind  of  arch.  This  kind  of  comb  not  only  looks  well  and  symmetrical,  but 
according  to  experience,  is  likely  to  breed  far  more  true  than  any  other.  The 
head  of  the  Brahma  cannot  be  too  small  in  proportion  to  the  body.  There 
is  no  point  in  this  fowl  that  so  truly  indicates  the  high  breeding  or  the  blood 
of  the  strain  as  the  smallness  of  the  head,  and  you  will  find  that  a  small  head 
is  accompanied  by  fineness  of  flesh,  a  point  never  to  be  lost  sight  of  in  this 


14  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

class.  I  placed  a  dark  hen  of  this  variety  in  a  coop  by  itself  on  exhibition  at 
our  poultry  show  merely  to  give  those  interested  in  the  matter  those  points 
in  perfection  which  I  claim  we  must  reach  before  we  can  say  we  have  finished 
pur  labors  in  this  respect. 

THE    GENERAL   CHARACTERISTICS. 

"In  all  the  original  Brahmas  the  deaf -ears  fell  below  the  wattles;  and 
this  point  was  mentioned  by  Dr.  BENNET  as  a  characteristic  of  the  breed ; 
and  the  perpetuation  of  this  should  be  carefully  looked  after.  The  neck- 
hackle  should  start  well  out  just  below  the  head,  making  a  full  sweep,  and 
marking  the  point  of  juncture  between  the  head  and  neck  very  distinctly  by 
an  apparent  hollow  or  depression.  The  hackles  can  hardly  be  too  full,  and 
should  descend  low  enough  to  flow  over  the  back  and  shoulders.  The  more 
perfect  you  can  get  this,  the  nobler  the  carriage  and  appearance  of  the  bird. 
A  short  or  scanty  hackle  is  a  very  great  blemish.  The  hocks  should  be  well 
covered  with  soft  curling  feathers.  A  cock  with  hocks  a  little  out  should  not 
be  deprecated,  and  as  sometimes  is,  by  the  inexperienced,  discarded.  This 
class  of  hock,  when  properly  mated  with  fine  built  hens,  scantily  feathered  on 
the  legs  and  toes,  throw  very  fine  full-booted  birds.  While  I  should  con- 
demn all  vulture-hocked  fowls  to  the  gridiron,  there  are  exceptions  where  I 
have  bred  from  a  very  large,  finely-formed  hen,  with  handsomely  and  dis- 
tinctly marked  pencilings,  with  great  success,  by  mating  them  with  a  clean 
shanked  cock  with  the  proper  marking;  and  have  thrown  four  good  birds  to 
one  hocked.  No  bird  of  this  species  should,  when  full  grown,  be  considered 
fit  for  exhibition,  unless  the  cock  weighs  twelve  pounds,  and  hens  from  eight 
to  nine  pounds  ;  and  if  a  cockerel  does  not  weigh  eight  pounds  at  six  or  eight 
months,  he  will  rarely  prove  a  show  bird. 

BREEDING   AND   MATING   FOR    SIZE,  ETC. 

"  Iii  breeding  for  size,  select  a  short,  compact,  deep-bodied  cockerel,  which 
need  not  be  large,  and  mate  him  with  long  backed  hens,  even  if  their  legs 
are  longer  than  usual.  Although  length  of  back  is  a  decided  fault,  such  a 
cross  will  generally  breed  well ;  the  hen  supplying  the  form,  while  the  cock 
fills  out  to  the  proper  proportion.  Long,  dangy,  large-boned  cocks  may  be 
mated  with  compact,  short-legged  hens,  with  the  same  result ;  but  the  first 
mentioned  cross  will  produce  better  results.  Fine  chickens  may  be  reared 
from  the  eggs  of  pullets ;  but  the  best  chickens,  as  a  rule,  are  got  by  mating 
either  a  two-year-old  cock  or  a  cockerel,  with  hens  in  their  second  season ; 
their  chickens  fledge  more  quickly,  and  attain  maturity  sooner.  Hens  mated 
with  cockerels  turn  out  more  male  birds,  while  cocks  mated  with  pullets,  will 
produce  a  goodly  proportion  of  pullets.  I  should  not  hesitate  mating  cock- 
erels with  pullets,  if  they  be  fine,  strong-boned  birds,  hatched  in  March  or  the 
early  part  of  April.  A  great  many  birds  are  spoiled  by  breeding  from  a 
cock  of  one  strain  and  hens  of  different  strains,  and  different  styles  of  pen- 
cilings. If  my  presumption  may  be  excused,  I  should  advise  the  different 


THE  PEOPLE'S  PRACTICAL  POULTKY  BOOK.  15 

breeders  of  this  country  to  make  up  their  minds  respectively,  as  to  the  style 
and  markings  of  the  birds  they  deem  most  desirable  to  breed,  and  breed  them 
uniformly  and  closely  t9  the  standard  they  have  adopted.  The  popular  taste 
will  soon  settle  the  question.  You  can  always  have  fresh  blood,  if  you  keep 
two  or  three  pens,  and  you  can  go  on  for  years  without  crossing  your  breeds, 
and  running  the  risk  of  bad  blood  or  a  motley  brood,  with  no  uniformity  of 
shape  or  markings. 

BKEEDING   IN-AND-IN. 

"  Do  not  feel  too  much  anxiety  about  breeding  in-and-in.  Parent  and 
offspring,  and  even  brother  and  sister,  may  be  bred  from  with  safety  and  suc- 
cess for  several  years  with  this  class  of  fowls.  No  breed  has  such  stamina  aa 
the  Brahma,  and  if  any  mishap  does  occur,  it  will  not  be  so  aggravated  as 
it  would  be  by  the  concentration  of  bad  blood ;  therefore,  it  stands  you  in 
hand  to  be  very  careful  what  strain  you  purchase,  and  to  know  if  the  party 
has  bred  from  distinct  strains  or  indiscriminately.  It  is  a  work  of  time  to 
breed  fine  strains,  and  considerable  patience  is  requisite.  It  is  in  this  respect 
that  parties  make  a  great  mistake  in  going  about  from  yard  to  yard,  selecting 
here  and  there  a  bird  from  one,  and  cock,  &c.,  from  another,  to  gratify  their 
vanity,  with  the  hope  of  winning  a  few  prizes,  to  the  great  detriment  of  the 
stock  and  disappointment  of  purchasers  of  the  same,  if  they  should  breed 
from  them.  In  the  Light  Brahma  it  is  very  necessary  to  secure  a  sufficient 
amount  of  color  in  the  cock.  The  tendency  of  all  poultry  is  to  get  lighter  if 
indiscriminately  bred ;  therefore,  you  should  select  cocks  of  the  proper  dark- 
ness for  breeding  stock.  The  saddle  should  only  be  lightly  striped,  for  if  it 
contains  too  much  black  or  the  neck-hackle  too  dark,  you  will  produce  spotted 
backs.  I  will  set  down  two  rules,  either  of  which  can  be  applied  to  suit  the 
wants  of  the  breeder : — 1 .  Very  heavy  penciled  cocks  must  be  used  to  get 
heavy  penciled  (chicks)  cocks.  2.  Very  dark  hackled  hens  and  light  pen- 
ciled hackled  cocks  will  get  nice  hackled  pullets." 

VULTURE    HOCKED   FOWLS. 

Vulture  hocked  birds  are  a  disqualification  to  any  brood  of  fowls,  with 
few  exceptions,  and  should  be  eschewed  in  all 
breeding  stock.  The  vulture  hock  is  the  projec- 
tion of  feathers  behind  the  knee,  and  inclining 
towards  the  ground,  as  shown  in  the  accompany- 
ing illustration.  The  feathers  of  a  fowl's  leg 
usually  should  be  close  round  the  knee,  and  the 
leg  clean  below  it.  The  breeds  in  which  the 
vulture  hock  is  necessary  are  Serai -ta-ooks, 
Booted  Bantams,  and  Ptarmigan  fowls.  Where 
the  vulture  hock  makes  its  appearance,  unwished 
for,  and  where  its  presence  is  considered  a  grave  fault,  is  among  Cochins  and 
Brahmas-  The  fault  will  sometimes  appear  in  the  progeny,  but  in  fowls,  as 


16 

in  everything  else,  the  perfect  birds  form  the  exception,  and  as  Dr.  BENNETT 
gays,  "  to  have  many  of  them  it  is  only  necessary  to  breed  well  and  kill  well. 
By  this  process  you  will  get  rid  of  the  vulture  hock." 

CROSSING   THE    BEEED. 

As  we  have  said  elsewhere,  to  insure  successful  and  beneficial  crossing  of 
distinct  breeds,  in  order  to  produce  a  new  and  what  may  be  considered  a 
valuable  variety,  the  breeder  should  be  well  versed  in  the  laws  of  procreation, 
and  the  varied  influences  of  parents  upon  their  offspring.  It  is  avered  that 
all  fowls  bred  in  this  country  are  crosses  or  made  breeds,  either  by  design  or 
accident.  Therefore  crossing  does  not  necessarily  produce  a  breed ;  but  on 
the  other  hand,  it  always  produces  a  variety,  and  that  variety  becomes  a  dis- 
tinctive breed  only  where  there  is  a  sufficiency  of  stamina  to  make  a  dis- 
tinctive race,  and  continue  a  progeny  with  the  uniform  or  leading  character- 
istics of  its  progenitors.  In  crossing  one  breed  with  another  we  should  say 
put  a  light  cock  with  dark  hens  or  vice  versa,  as  in  this  case  there  is  more 
liability  of  producing  not  only  a  new  variety,  but  also  some  fine  birds  in  the 
brood.  Care  is  required  in  this  matter,  as  in  all  others,  (in  mating  for  cross- 
breeding,) and  patience  is  indispensable  to  success.  All  disqualified  birds 
should  be  taken  from  the  pen  at  the  earliest  moment,  and  sent  to  the  table, 
leaving  the  best  selections  to  breed  from.  We  have  made  a  fine  cross  by 
placing  a  dark  Brahma  hen  with  a  white  Dorking  cock,  and,  on  another  occa- 
sion, made  a  good  cross  by  placing  a  White-faced  Black  Spanish  cock  with  a 
white  Dorking  pullet.  There  is  no  question  but  that  good  and  valuable 
breeds  of  fowls,  of  beautiful  plumage,  may  be  thrown  by  these  crosses. 


SETTING  HENS  AND   INCUBATION. 


THE  NUMBER  OP  EGGS  TO  PUT  UNDER  A  HEN. 

ONE  of  the  most  important  points  to  be  observed  in  setting  eggs  for 
hatching,  is  to  correctly  proportion  the  number,  taking  into  consideration 
their  size,  and  the  size  of  the  hen  about  to  sit  upon  them.  The  state  of  the 
weather  should  also  be  a  guide ;  for  a  hen  capable  of  setting  upon  and  hatch- 
ing thirteen  eggs  in  June  ought  not  to  have  more  than  ten  in  January. 
The  great  error  of  setting  a  hen  upon  more  eggs  than  she  can  cover  is  a 
cause  of  very  general  disappointment.  We  have  frequently  seen  cross-bred 
game  and  other  small  hens  set  upon  thirteen  eggs,  when  it  was  perfectly  clear 
to  us  that  it  would  be  impossible  for  them  all  to  receive  a  proper  and  equal 
share  of  heat  from  her  body.  It  is  absolutely  certain,  also,  that  a  hen  cannot 
hatch  out  chickens  from  those  eggs  which  she  cannot  draw  close  up  to  her 
body  and  give  to  them  the  natural  warmth  they  require  in  the  process  of  in- 
cubation. This  has  been  very  clearly  demonstrated  to  us ;  for  upon  one 
occasion  we  placed  fifteen  eggs  under  a  hen,  when  we  ought  not  at  any  sea- 
son to  have  given  more  than  twelve,  or,  at  the  most,  thirteen,  and  while  out 
at  feeding  time,  we  examined  the  nest  and  found  only  thirteen  eggs  left.  We 
at  first  thought  the  hen  might  havo  eaten  them  ;  but,  after  one  or  two  exami 
nations,  we  found  sometimes  thirteen  and  at  others  fourteen  eggs  present. 
We  determined  upon  catching  the  hen  one  morning  while  off  to  feed,  after 
finding  there  were  only  thirteen  eggs  in  the  nest.  We  cautiously  laid  hold 
of  her,  when  she  unfortunately  dropped  one  egg  and  broke  it ;  upon  a  further 
examination  we  found  the  other  missing  egg  under  her  wing.  We  replaced 
the  egg  in  the  nest  and  found  that  she  regularly  removed  one  or  two  of  them ; 
thus  it  was  apparent  that  she  had  more  eggs  under  her  than  the  surface  of 
her  body  could  possibly  cover  by  contact.  This  marvelous  fact  proved 
the  existence,  first,  of  the  beautiful  principle  we  term  instinct,  and  the  ardent 
natural  desire  for  carrying  out  to  the  fullest  extent  the  remarkable  operation 
we  understand  as  incubation. 

THE   PROPER   HENS   TO    SET. 

A  half-breed  game  or  other  small  hen  should  be  chosen  for  a  natural  in- 
cubator —  (they  have  always,  with  us,  proved  the  best  breed)  —  and  nine  of 
her  own  eggs  should  be  the  extent ;  if  a  Dorking  or  a  large  size  mongrel  hen 
be  selected,  eleven  are  sufficient ;  a  Cochin  hen  of  some  of  the  strains  we 

2 


18  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

have  seen,  will  even  cover  fifteen  of  her  own  or  eggs  of  similar  size ;  but 
even  in  this  instance,  it  is  best  to  err  on  the  safe  side,  and  give  her  but  thir- 
teen eggs.  Cochins  and  Brahmas  have  a  large  width  of  breast  and  a  large 
amount  of  fluff  and  feather,  both  features  being  highly  conducive  to  success- 
ful hatching,  by  assisting  to  retain  the  heat  of  the  body  of  the  birds  and  of 
the  eggs  also. 

CLOSE-SETTING   HENS. 

There  are  some  hens  over-anxious  about  the  chicks  within  the  shells, 
whose  cry  for  deliverance  they  can  distinctly  hear  ;  and  they  do  not  rise  from 
off  the  eggs  during  the  process  of  clipping.  This  is  an  operation  we  have 
continually  observed  with  hens  that  are  very  successful  in  hatching,  while 
those  which  sit  too  closely  at  the  last  stages  are  those  whose  excess  of  kind- 
ness has  produced  the  non,  or  limited,  success  in  hatching  out  good  broods. 
The  only  good  arising  from  any  sprinkling  of  the  eggs  with  water  results 
from  their  having  received  an  increased  and  life-saving  supply  of  air  during 
such  process,  without  which,  in  many  instances,  the  chicks  would  either  have 
been  suffocated  or  glued  to  the  shell. 

THE    PROCESS    OF   INCUBATION 

of  the  chicken  is  a  subject  not  only  curious  but  very  interesting  to  the 
student  of  nature.  It  generally  takes  twenty-one  days  to  hatch  a  brood 
of  chickens,  although  a  close-setting  hen  will  sometimes 
hatch  in  eighteen  days,  if  the  weather  is  favorable.  The 
expiration  of  the  time  should  be  carefully  watched  for ; 
not  that  the  chicken  requires  any  assistance,  but,  on  the 
contrary,  interference  is  much  more  likely  to  prove  an 
injury  than  a  benefit.  A  healthy  chick  will  perform  all 
that  is  required  to  free  it  from  the  shell.  It  is  wonder- 
ful the  power  they  possess  while  rolled  up  in  so  apparently 
helpless  a  mass ;  the  head,  however,  that  makes  the  most 
exertion  to  free  itself,  is  placed  so  as  to  leave  room  for 
reaction,  and  to  turn  round,  and  thus  to  peck  a  circle,  (as  shown  in  the  ac- 
companying engraving,)  and  breaks  around  the  large  end  of  the  shell,  ad- 
mitting the  air  by  degrees,  until  it  becomes  gradually  prepared  to  extricate 
itself.  A  rash  attempt  to  help  them  by  breaking  the  shell,  more  particularly 
in  a  downward  direction,  toward  the  smaller  end,  is  frequently  followed  by  a 
loss  of  blood,  which  can  ill  be  spared,  and  death  ensues. 

We  place  the  nest  in  a  warm,  sheltered  place,  and  have  fresh  food  and 
water  near  at  hand  so  that  the  hen  can  help  herself  whenever  oho  io  so  in- 
clined. Should  the  nest  become  dirty,  change  it,  or  even  wash  the  eggs  in 
tepid  water.  As  fast  as  the  chickens  break  the  shell,  place  them  in  a  basket 
of  cotton-wool  by  the  fire,  to  avoid  the  danger  of  the  mother's  crushing 
them  while  they  are  helpless.  "When  all  have  hatched,  they  may  be  returned 
to  the  hen.  The  yolk  of  a  hard  boiled  egg  should  constitute  their  food  dur- 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  19 

ing  the  first  week ;  after  which  coarser  food  may  be  given.  When  fully 
fledged,  give  them  their  liberty  in  the  heat  of  the  day,  and  house  them  be- 
fore sunset.  Never  permit  them  to  wander  in  the  grass  when  the  dew  is  on, 
<as  more  healthy  fowls  perish  from  this  than  any  other  cause.  The  chicks  can 
be  fed  to  good  advantage  with  cracked  corn  or  a  mush  of  potatoes  and 
Indian  meal  cooked.  Feed  should  be  given  in  small  quantities,  and  fre- 
quently, during  the  day. 

CHANGES   WHICH   AN   EGG   UNDERGOES   IN    HATCHING. 

In  this  connection  we  trust  it  will  not  be  deemed  out  of  place  to  give 
what  we  find  in  an  old  volume  of  the  Genesee  Farmer  and  Gardeners1 
Journal  of  July,  1833,  relative  to  the  wonderful  changes  which  an  egg 
undergoes  in  hatching,  from  the  first  day  till  its  final  exclusion,  accompanied 
with  three  illustrations,  showing  the  first,  middle  and  last  stages  of  the  chick. 
The  same  article  appears  in  the  American  Poulterer's  Companion,  erron- 
eously credited  to  an  English  journal.  This  process  of  incubation  is  thus 
minutely  described : 


FIRST,   MIDDLE,   AND  LAST  STAGES  OF  THE  CHICK. 

"  The  hen  has  scarcely  sat  on  her  eggs  twelve  hours  before  some  linea- 
ments of  the  head  and  body  of  the  chicken  appear.  The  heart  may  be  seen 
to  beat  at  the  end  of  the  second  day ;  it  has  at  that  time  somewhat  the  form 
of  a  horseshoe,  but  no  blood  yet  appears.  At  the  end  of  two  days,  two 
vesicles  of  blood  are  to  be  distinguished,  the  pulsation  of  which  is  very 
visible ;  one  of  these  is  the  left  ventricle,  and  the  other  the  root  of  the  great 
artery.  At  the  fiftieth  hour,  one  auricle  of  the  heart  appears,  resembling  a 
noose  folded  down  upon  itself.  The  beating  of  the  heart  is  first  observed  in 
the  auricle,  and  afterward  in  the  ventricle.  At  the  end  of  seventy  hours,  the 
wings  are  distinguishable ;  and  on  the  head  two  bubbles  are  seen  for  the 
brain,  one  for  the  bill,  and  two  for  the  fore  and  hind  part  of  the  head.  To- 
ward the  end  of  the  fourth  day,  the  two  auricles  already  visible  draw  nearer 
to  the  heart  than  before.  The  liver  appears  toward  the  fifth  day.  At  the 
end  of  a  hundred  and  thirty-one  hours,  the  first  voluntary  motion  is  observed. 
At  the  end  of  seven  hours  more,  the  lungs  and  the  stomach  become  visible  ; 


20 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


and  four  hours  afterward,  the  intestines,  and  loins,  and  the  upper  jaw.  At 
the  hundred  and  forty-fourth  hour,  two  ventricles  are  visible,  and  two  drops 
of  blood  instead  of  the  single  one  which  was  seen  before.  The  seventh  day, 
the  brain  begins  to  have  some  consistency.  At  the  hundred  and  nineteenth 
hour  of  incubation,  the  bill  opens,  and  the  flesh  appears  in  the  breast.  In 
four  hours  more,  the  breast-bone  is  seen.  In  six  hours  after  this,  the  ribs 
appear,  forming  from  the  back,  and  the  bill  is  very  visible,  as  well  as  the  gall- 
bladder. The  bill  becomes  green  at  the  end  of  two  hundred  and  thirty-six 
hours ;  and  if  the  chicken  be  taken  out  of  its  covering,  it  evidently  moves 
itself.  The  feathers  begin  to  shoot  out  toward  the  two  hundred  and  fortieth 
hour,  and  the  skull  becomes  gristly.  At  the  two  hundred  and  sixty-fourth 
hour,  the  eyes  appear.  At  the  two  hundred  and  eighty-eighth,  the  ribs  are 
perfect.  At  the  three  hundred  and  thirty-first,  the  spleen  draws  near  the 
stomach,  and  the  lungs  to  the  chest.  At  the  end  of  three  hundred  and  fifty- 
five  hours,  the  bill  frequently  opens  and  shuts;  and  at  the  end  of  the 
eighteenth  day,  the  first  cry  of  the  chicken  is  heard.  It  afterward  gets  more 
strength  and  grows  continually,  till  at  length  it  is  enabled  to  set  itself  free 
from  its  confinement. 

"  In  the  whole  of  this  process  we  must  remark  that  every  part  appears  at 
its  proper  time ;  if,  for  example,  the  liver  is  formed  on  the  fifth  day,  it  is 
founded  on  the  preceding  situation  of  the  chicken,  and  on  the  changes  that 
were  to  follow.  No  part  of  the  body  could  possibly  appear  either  sooner  or 
later  without  the  whole  embryo  suifering ;  and  each  of  the  limbs  becomes 
visible  at  the  first  moment.  This  ordination,  so  wise  and  so  invariable,  is 

manifestly  the  work  of  a  Supreme  Be- 
ing; but  we  must  still  more  sensibly 
acknowledge  His  creative  powers,  when 
we  consider  the  manner  in  which  the 
chicken  is  formed  out  of  the  parts 
which  compose  the  egg.  How  aston- 
ishing it  must  appear  to  an  observing 
mind,  that  in  this  substance  there 
should  at  all  be  the  vital  principle  of 
an  animated  being ;  that  all  the  parts 
of  an  animal's  body  should  be  con- 
cealed in  it,  and  require  nothing  but 
heat  to  unfold  and  quicken  them ;  that 
the  whole  formation  of  the  chicken 
should  be  so  constant  and  regular  that, 
exactly  at  the  same  time,  the  same 
changes  will  take  place  in  the  gener- 
ality of  eggs ;  that  the  chicken,  the  moment  it  is  hatched,  is  heavier  than 
the  egg  was  before !  But  even  these  are  not  all  the  wonders  in  the  for- 
mation of  the  bird  from  the  egg  —  for  this  instance  will  serve  to  illustrate 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  21 

the  whole  of  the  feathered  tribe  —  there  are  others  altogether  hidden  from 
our  observation,  and  of  which,  from  our  very  limited  faculties,  we  must  ever 
remain  ignorant." 

THE   FERTILITY   OF   EGGS. 

There  is  no  difficulty  whatever  in  testing  the  fertility  of  eggs.  The  way 
to  ascertain  unfertile  eggs  at  as  early  a  period  as  possible  is  to  take  them 
into  a  room  moderately  dark,  and  hold  them  between  the  eye  and  a  candle  or 
lamp,  in  the  manner  represented  in  the  engraving  on  the  preceding  page.  The 
eggs  under  a  setting  hen  should  be  examined  at  least  as  early  as  the  eighth 
day  after  she  commences  incubation.  If  the  egg  be  fertile,  it  will  appear 
opaque,  or  dark  all  over,  except,  perhaps,  a  small  portion  towards  the  top ; 
but  if  it  be  unimpregnated,  it  will  be  still  translucent,  the  light  passing 
through  it  almost  as  if  new  laid.  After  some  experience  the  eggs  can  be  dis- 
tinguished at  an  earlier  period,  and  a  practiced  hand  can  tell  the  unfertile 
eggs  even  at  the  fourth  day.  Should  the  number  withdrawn  be  considerable, 
four  batches  set  the  same  day  may  be  given  to  three  hens,  or  even  two,  and 
the  remainder  given  fresh  eggs ;  and  if  not,  the  fertile  eggs  will  get  more 
heat,  and  the  brood  come  out  all  the  stronger. 


THE  PROPER  FOOD  AND  FEEDING. 


NEVER  stint  poultry  in  the  variety  or  quality  of  their  food.  Good  food 
is  positive  economy.  The  best  and  heaviest  corn  is  the  cheapest.  The  best 
food  is  that  which  gives  the  most  of  what  nature  demands  for  the  formation 
of  muscle,  bone  and  fat.  Fine  bran,  or  middlings,  is  richer  in  two  of  these 
important  ingredients  than  any  other  one  kind  .  of  food  ;  but  being  deficient 
in  gluten,  is  not  warmth-giving,  and  is  better  when  combined  with  whole 
grain,  which,  when  mashed,  forms  a  most  wholesome  and  nutritious  diet. 
Barley  is  much  used  in  Europe,  but  should  never  be  the  only  food  in  the 
poultry  yard.  Fowls  do  not  fatten  on  it,  though  for  a  time  they  will  thrive. 
Oats  are  good  as  a  change,  but  inferior  in  nutriment ;  if  they  are  browned 
or  roasted  and  given  freely,  they  prove  a  good  egg-producing  food.  Buck- 
wheat, however,  is  the  best  food  to  make  fowls  lay  early.  They  devour  the 


22  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

feed  greedily,  and  its  heating  influence,  in  winter,  is  very  perceptible.  Hemp 
seed  is  also  productive  of  eggs,  and  is  very  strengthening ;  it  is  one  of  the 
best  things  that  can  be  fed  to  fowls  during  the  moulting  season. 

THE   PROPER   FOOD   TO    GIVE. 

In  preparing  birds  for  exhibition,  flax  seed  may  be  given  occasionally  ;  it 
increases  the  secretion  of  oil,  and  gives  luster  to  their  plumage.  In  giving 
soft  feed  it  should  be  mixed  stiff —  not  mushy  ;  fowls  do  not  relish  it  in  the 
latter  state.  A  good  food  of  this  kind  is  composed  of  equal  parts  of  fine 
bran  and  Indian  meal.  This  should  be  scalded  or  mixed  with  boiling  hot 
water  to  such  a  consistency  that  it  will  break  or  crumble  when  thrown  upon 
the  ground.  Another  good  soft  feed  is  made  of  small  potatoes,  washed  clean, 
boiled,  and  mashed  with  an  equal  quantity  of  Indian  meal.  In  giving  soft 
feed  never  use  a  feeding  dish  or  trough.  If  the  yards  are  clean,  as  they 
should  be,  the  ground  is  by  far  the  best  place  to  feed  them  from.  The  gravel 
and  sand,  which  adhere  to  the  food,  are  necessary  for  digestion ;  besides, 
poultry  prefer  to  pick  their  food  from  the  ground. 

Do  not,  on  any  consideration,  neglect  to  give  poultry  green  food.  A 
little  chopped  vegetables  of  some  kind,  whether  cabbage,  lettuce,  spinach, 
onions  or  other  greens,  is  better  given  every  day  than  a  great  deal  once  or 
twice  a  week.  To  secure  perfect  eggs,  lime,  in  some  form,  ought  to  be  fur- 
nished. Broken  bones,  lime  rubbish,  oyster  or  clam  shells,  burned  and 
pounded  fine,  are  all  good.  Beef  or  pork  scraps  are  productive  of  good  re- 
sults. In  the  winter,  when  fowls  cannot  supply  themselves  with  insects, 
worms  or  grubs,  a  scrap-cake,  laid  in  the  hen  yard  for  them  to  pick  at,  or  a 
little  chopped  off  and  broken  up  and  fed  to  them,  adds  not  only  to  their 
health  but  largely  to  the  contents  of  the  egg  basket.  An  occasional  dish  of 
raw  meat,  chopped  into  small  pieces  and  given  them  will  be  devoured  with 
avidity.  Another  way,  and  one  which  we  have  practiced  with  good  results, 
is  to  get  a  sheep's  pluck  and  hang  it  up  in  the  hennery,  just  high  enough  to 
make  the  fowls  fly  up  and  pick  it  off  by  piece-meal.  If  fowls  are  over-fed 
with  meat  it  will  show  itself  in  the  loss  of  feathers,  and  prove  very  detri- 
mental to  the  brood.  Some  breeders  feed  game  fowls  largely  on  fresh 
meat  —  claiming  that  it  creates  a  pugnacious  disposition  in  the  cock.  What- 
ever is  done  in  the  matter  of  feeding,  regularity,  as  to  time,  is  essential  to 
success. 


Li 

THE  ''         >, 

UHIVEKSITY) 


REARING  FOWLS  FOR  MARKET  AND  EGGS. 


THE  BEST  BREED  TO  REAR  FOR  MARKET. 

THE  best  breed  of  fowls  to  rear  for  the  market,  or  as  egg-producers,  de- 
pends upon  locality  ;  for  while,  in  some  places,  one  variety  is  deemed  the 
best,  in  others  it  would  prove  the  reverse.  Our  own  opinion  is,  that,  for  a 
market  fowl,  the  Brahmas  and  Cochins  will,  under  almost  all  circumstances, 
prove  the  most  desirable,  they  being  less  liable  to  disease,  feathering  up 
quickly,  and  can  be  bred  to  weigh,  at  from  four  to  six  months  of  age, 
eight  to  ten  pounds.  Another  good  table  fowl  is  the  Dorking  (cock)  crossed 
with  the  Brahma  (hen).  The  flesh  of  this  cross  is  sweet  and  nutritious,  and 
acquires  at  early  age  the  plumpness  of  the  Dorking  at  maturity.  There  are 
other  breeds,  however,  which  are  said  to  be  desirable  to  rear  for  the  table. 
Many  claim  that  the  French  breeds  of  fowls  are  of  this  number ;  but  this  we 
very  much  doubt,  as  their  flesh  lacks  the  buttery,  golden  color  that  attracts 
the  eye  of  the  epicure.  They  may  prove  valuable  as  egg-producers,  but 
they  lack  many  good  qualities  as  a  table  bird.  Dorkings  are  undoubtedly 
at  the  head  of  the  list  as  table  birds,  but  of  late  years  have  become  so  subject 
to  disease  that  we  question  the  feasibility  of  rearing  them  profitably  for  mar- 
ket in  our  changeable  northern  climate. 

THE    BEST   AS    EGG-PRODUCERS. 

As  egg-producers  the  Hamburgs  are  claimed  to  stand  at  the  head  of  the 
list.  This  claim  we  are  prepared  to  dispute ;  for,  as  winter  layers,  we 
find  that  the  Brahma,  Cochin,  Leghorn,  Poland,  and  Houdan  stand  rela- 
tively in  the  position  here  named.  That  the  Hamburgs  are  good  egg-pro- 
ducers we  admit ;  but  that  they  are  any  better  than  a  number  of  non-setting 
fowls,  so  called,  we  deny.  The  richness  and  meatiness  of  their  eggs  are  not 
to  be  compared  with  those  of  the  Poland,  Leghorn,  Houdan  or  Brahma ;  and 
their  eggs  lack  the  size  of  those  named.  All  things  considered,  we  have  no 
hesitancy  in  saying  that  for  eggs  we  should  name  the  Polands  ;  for  the  table, 
Dorkings,  and  for  early  marketable  chickens,  Brahmas  and  Cochins. 

A  correspondent  of  Moore's  Rural  New-  Yorker,  who  has  had  consider- 
able experience  in  rearing  fowls  for  profit,  says : — "  The  Farmer's  Breed  is 
the  breed  for  profit.  It  consists  of  Brahma  hens  and  colored  Dorking 


24  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

cocks  —  the  chicks  from  which  are  hardy,  easily  reared,  grow  fast,  and  in 
four  months,  without  extra  feed,  will  dress  four  to  five  pounds  each  of  fine- 
grained, well-formed,  plump-breasted,  well-colored  flesh,  fit  for  the  table  ol 
any  amateur  or  epicure,  and  always  commanding  a  good  price  in  market. 
The  hens  from  this  cross  are  even  better  and  more  continuous  layers  than 
either  pure  Brahma  or  the  Dorking ;  but  if  wanted  to  breed  again,  the 
farmer  must  keep  one  coop  separate  of  Brahmas  —  say  a  cock  and  two 
hens  —  and  so  also  of  the  Dorkings,  and  thus  yearly  with  the  cross  of  pure 
bred  birds,  cocks  of  the  Dorkings,  and  hens  of  the  Brahmas,  keep  up  the 
*  Farmer's  Breed  for  profit?" 


FATTENING  AND  PREPARING  POULTRY  FOR  MARKET, 


THE   MANNER    OF   FATTENING. 

ALTHOUGH  the  manner  of  fattening  poultry  may  seem  to  be  extremely 
plain,  there  is,  nevertheless,  a  right  and  a  wrong  way,  a  long  and  a  short 
mode  of  accomplishing  the  object  desired.  Many  breeders  who  rear  fowls 
for  the  market  believe  in  letting  poultry  forage  and  shift  for  themselves, 
while  others  believe  the  best  method  is  in  keeping  them  constantly  in  high 
feed.  This  is  just  our  idea ;  for  where  a  steady  and  regular  profit  is  required 
from  rearing  poultry,  or  a  business  is  made  thereof,  the  very  best  method, 
whether  for  domestic  use  or  for  the  market,  is  constant  high  keep  from  the 
beginning.  Thus  they  will  always  be  in  a  saleable  condition  and  ready  for 
the  table.  As  the  American  Poulterers  Companion  justly  says,  fowls  kept 
in  this  way  need  but  very  little  extra  attention.  Their  flesh  will  be  superior 
in  juiciness  and  richer  in  flavor  than  those  which  are  fattened  from  a  low 
and  emaciated  state.  Fed  in  the  manner  above  indicated,  spring  pullets  are 
particularly  fine,  commanding  the  highest  price  on  the  market,  and  proving  a 
most  healthful,  nourishing  and  restorative  food. 

FEEDING   HOUSES. 

Our  mode  of  constructing  feeding  houses  or  coops  is  to  have  them  so  they 
will  be  at  once  warm  and  airy,  with  earthen  floors,  well  raised,  and  capacious 
enough  for  the  accommodation  of  from  twenty  to  thirty-five  fowls ;  the  floor, 
if  desired,  may  be  slightly  littered  with  straw,  but  the  litter  should  be  fre- 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  25 

quently  changed,  and  great  care  taken  to  secure  cleanliness,  for  fear  of  ver- 
min. As  we  have  before  said,  the  coops  should  be  well  supplied  with  feed- 
ing-troughs which  should  always  be  kept  full  of  feed,  and  which  can  be  got 
at  easily  by  the  fowls.  Perches  should  also  be  placed  but  a  few  feet  from 
the  ground,  so  they  can  be  reached  without  much  effort ;  those  made  in  the 
form  of  stairs,  having  the  poles  one  above  the  other,  (slanting,)  are  the  best. 
Fowls  cooped  in  this  way  may  be  fattened  in  a  short  time  and  to  the  highest 
pitch,  and  be  preserved  in  a  perfectly  healthy  state.  There  is  no  necessity, 
in  our  opinion,  to  confine  fowls  in  dark  coops  and  practice  the  art  of  cram- 
ming to  fatten  them  properly ;  this  mode  is  an  abomination,  and  should  not 
be  followed  by  any  breeder  of  common  sense. 

MODE    OF   FATTENING   FOWLS    IN    COOPS. 

In  fattening  fowls  confined  in  coops,  old  writers  recommend  feeding  them 
with  bread,  soaked  in  ale,  wine,  or  milk ;  barley  mixed  with  milk,  and  sea- 
soned with  mustard  or  anise  seed ;  while  others  recommend  cramming  them 
three  or  four  times  a  day ;  also  keeping  them  in  a  dark  place,  and  not  allow- 
ing them  any  exercise.  BRADLEY  says,  "  the  best  way,  and  the  quickest,  to 
fatten  them,  is  to  put  them  into  coops  as  usual,  and  feed  them  with  barley 
meal,  being  particular  to  put  a  small  quantity  of  brick  dust  in  their  water, 
which  they  should  never  be  without.  This  last  will  give  them  an  appetite 
for  their  meat,  and  fatten  them  very  soon."  Yet  another  writer  says  they 
should  be  shut  up  where  they  can  get  no  gravel ;  keep  corn  by  them  all  the 
time,  and  also  give  them  dough  enough  for  one  feed  a  day.  For  drink,  give 
them  skimmed  milk  ;  with  this  feed  they  will  fatten  in  ten  days  ;  if  they  are 
kept  over  ten  days,  they  should  have  some  gravel,  or  they  will  fall  away. 

The  mode  of  fattening  poultry,  extensively  practiced  in  Liverpool,  Eng- 
land, is  to  feed  them  with  steamed  or  baked  potatoes,  warm,  three  or  four 
times  a  day ;  the  fowls  are  taken  in  good  condition  from  the  yard,  confined 
in  dry,  well-ventilated  coops,  and  covered  in,  so  as  to  prevent  the  entrance 
of  too  much  light.  It  is  said  this  method  is  attended  with  the  greatest 
success. 

NO  POULTRY  SHOULD  BE  PERMITTED  TO  RUN  AT  LARGE 

for  at  least  ten  days  before  killing,  for  they  are  apt  to  range  in  the  barn- 
yards, and  pick  up  filthy  food,  which  permeates  all  through  the  bird,  and 
frequently  they  become  so  tainted  that  they  are  unfit  to  eat,  after  being 
placed  on  the  table. 

PROPER  FOOD  FOR  FATTENING. 

In  all  cases  in  fattening  fowls,  whether  old  or  young,  we  should  recom- 
mend that  the  food  be  cooked  and  fed  warm.  Barley  meal,  or  mixed  with 
equal  quantities  of  Indian  meal,  made  into  a  thick  paste  or  porridge  and  fed 
warm,  is  about  as  good  a  feed  as  we  know  of,  and  seems  to  make  flesh  faster 
and  more  solid,  and  give  it  a  golden  color  and  plump  appearance  after  being 
dressed. 


26  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

KILLING   AND    DRESSING. 

As  much  if  not  more  depends  on  the  manner  of  killing  poultry  as  in  the 
dressing  to  have  it  look  fit  for  market.  Too  much  caution  cannot  be  used  in 
this  branch  of  the  business.  One  mode  of  killing  fowls,  (instead  of  wringing 
the  necks,  which  we  deprecate,)  is  to  cut  their  heads  off  with  a  single  blow 
of  a  sharp  ax,  hang  them  up  by  the  legs,  and  allow  them  to  bleed  freely,  and 
pluck  their  feathers  immediately — while  warm.  The  French  mode,  which 
is  highly  commended,  we  think  far  the  best,  as  it  causes  instant  death  without 
pain  or  disfigurement,  and  is  simply  done  by  opening  the  beak  of  the  fowl, 
and  with  a  sharp-pointed  and  narrow-bladed  knife,  make  an  incision  at  the 
back  of  the  roof,  which  will  divide  the  vertebrae  and  cause  immediate  death, 
after  which  hang  the  fowl  up  by  the  legs  till  the  bleeding  ceases,  and  pick  it 
while  warm,  if  you  desire  the  feathers  to  be  removed.  With  a  little  care 
the  skin  of  the  fowl  does  not  become  as  torn  and  ragged  as  it  does  in  the 
old-fashioned  way  of  scalding.  Another  thing,  the  flesh  presents  a  better 
and  more  natural  appearance  when  not  scalded. 

GEYELIN  says : — "  Some  breeders  cram  their  poultry  before  killing,  to 
make  them  appear  heavy ;  this  is  a  most  injudicious  plan,  as  the  undigested 
food  soon  enters  into  fermentation,  and  putrefaction  takes  place,  as  is  evi- 
denced by  the  quantity  of  greenish,  putrid-looking  fowls  that  are  seen  in  the 
markets."  Fowls  should  always  be  allowed  to  remain  in  their  coops  at  least 
twenty-four  hours  previous  to  being  killed,  without  food ;  by  so  doing,  the 
breeder  will  be  the  gainer  in  the  end,  as  his  poultry  will  keep  longer  and 
present  a  better  appearance  in  the  market ;  and,  above  all,  he  will  show  the 
purchaser  that  he  is  honest,  and  has  not  crammed  his  poultry  for  the  purpose 
of  benefiting  himself  and  swindling  others, 

THE    FRENCH    MODE    OF    KILLING 

is  preferable,  when  the  head  of  the  bird  is  to  be  left  on ;  but  that  is  not 
necessary,  neither  is  it  desirable ;  but  when  the  head  is  taken  oflf,  the  skin 
should  always  be  pulled  over  the  stump  and  tied.  The  mode  of  picking 
while  the  bird  is  warm  is  called  "  dry  picking,"  and  is  the  favorite  method 
of  dressing  poultry  for  the  Philadelphia  market.  There  is  one  objection  to 
this  system,  that  it  does  not  improve  the  appearance,  although  it  does  the 
flavor ;  and  while  cooking  it  will  "  plump  up "  and  come  out  of  the  oven 
looking  much  finer  than  when  it  went  in.  In  addition,  it  will  keep  much 
longer  than  when  dressed  by  the  other  mode.  Another  plan  is,  after  the 
bird  is  picked,  as  above  described,  plunge  it  in  a  kettle  of  very  hot  water, 
holding  it  there  only  long  enough  to  cause  the  bird  to  "  plump,"  then  hang  it 
up,  turkeys  and  chickens  by  the  foot,  and  geese  and  ducks  by  the  head,  until 
thoroughly  cooled.  This  scalding  makes  the  fat  look  bright  and  clear,  and  the 
fowl  to  appear  much  fatter  than  it  would  if  picked  dry.  This  is  the  usual 
mode  of  dressing  for  the  New  York  markets. 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


27 


BOXING   POULTRY   FOR   MARKET. 

On  the  subject  of  boxing  poultry  for  market  Dr.  BENNET  says: — "It 
should  be  carefully  packed  in  baskets  or  boxes,  and  above  all,  it  should  be 
kept  from  the  frost.  A  friend  of  mine,  who  was  very  nice  in  these  matters, 
used  to  bring  his  turkeys  to  market  in  the  finest  order  possible,  and  always 
obtained  a  ready  sale  and  the  highest  market  price.  His  method  was  to  pick 
them  dry,  while  warm,  and  dress  them  in  the  neatest  manner ;  then  take  a 
long,  deep,  narrow,  tight  box,  with  a  stick  running  from  end  to  end  of  the 
box,  and  hang  the  turkeys  by  the  legs  over  the  stick,  which  prevents  bruising 
or  disfiguring  them  in  the  least."  The  way  poultry  is  frequently  forwarded 
to  city  markets  is  enough  to  disgust  almost  any  one,  and  throws  odium  on 
breeders  as  a  class. 

THE    MODE    OF    PACKING. 

All  poultry  should  be  thoroughly  cooled  before  packing.  Then  provide 
boxes,  for  they  are  preferable  to  barrels ;  place  a  layer  of  rye  straw  that 
has  been  thoroughly  cleaned  from  dust,  on  the  bottom.  Commence  packing 


by  bending  the  head  of  the  fowl  under  it  (see  figure  1 .)  Then  lay  it  in  the 
left  hand  corner,  with  the  head  against  the  end  of  the  box,  with  the  back 
up ;  continue  to  fill  that  row  in  the  same  manner  until  completed ;  then  begin 
the  second  row  the  same  way,  letting  the  head  of  the  bird  pass  up  between 
the  rump  of  the  two  adjoining  ones,  which  will  make  it  complete  and  solid, 
(see  figure  2.)  In  packing  the  last  row,  reverse  the  order,  placing  the  head 
against  the  end  of  the  box,  letting  the  feet  pass  under  each  other ;  should 
there  be  a  space  left  between  these  two  rows  wide  enough  to  lay  in  a  few 
sideways,  do  so,  passing  the  feet  under  the  same  way,  but  should  it  not  be 
wide  enough,  then  fill  tight  with  straw,  so  the  poultry  cannot  move.  This 
gives  a  uniformity  of  appearance,  and  a  firmness  in  packing  that  will  prevent 
moving  during  transportation.  Over  this  layer,  place  straw  enough  to  pre- 
vent  one  layer  from  coming  in  contact  with  the  other ;  then  add  other  layers, 
packed  in  the  same  manner,  until  the  box  is  filled. 

Care  should  be  taken  to  have  the  box  filled  full,  in  order  to  prevent  any 
disarrangement  of  the  contents ;  for  should  they  become  misplaced,  the  skin 
may  become  so  badly  disfigured  as  to  cause  a  depreciation  of  the  value  to 
the  owner.  Great  care  should  be  taken  in  packing  not  to  skin  the  bird, 


28 

for  during  transportation,  the  skinned  places  turn  black  and  make  it  look 
badly.  To  those  having  extra  fine  poultry  to  send  to  market,  we  would 
recommend  to  put  paper  over  each  layer  before  placing  the  straw  on  it ;  this 
prevents  the  dust  settling  on  it,  and  adds  much  to  its  appearance.  A  little 
practice  will  soon  make  a  person  quite  expert  in  packing,  and  for  a  person 
buying  to  ship  an  expert  packer  is  valuable  ;  his  skill  will  pay  the  owner  ten 
times  his  cost,  for  very  frequently  the  first  sight  of  a  box  of  poultry  sells  it. 

MARKING   THE    BOXES,    ETC. 

The  box  should  have  the  initials  of  the  consignor,  the  number  and  variety 
of  the  contents,  as  well  as  the  name  of  the  consignee,  marked  on  it.  The 
necessity  for  marking  the  number  and  variety  of  contents  is,  that  in  case  the 
box  is  broken  open  and  any  portion  of  the  contents  missing  before  delivery 
to  the  consignee,  they  will  be  enabled  to  make  a  correct  bill  for  the  missing 
poultry.  Another  advantage  is,  that  the  consignee  knows  by  a  glance  at  the 
box  whether  it  contains  the  desired  variety  he  wishes ;  if  not,  he  need  not 
open  it,  and  the  contents  will  not  receive  a  needless  handling  ;  for  some  par- 
ties prefer  a  mixed  box,  while  others  do  not,  and  all  dealers  prefer  selling  the 
entire  contents  of  the  box  to  one  person,  as  it  avoids  error  in  weighing  and 
keeping  the  accounts.  To  those  wishing  to  market  capons  we  would  say, 
they  should  be  dry  picked,  with  the  feathers  on  around  the  head  and  the  tip 
of  the  wings ;  also  the  tail  feathers  left  in  ;  the  small  or  pin  feathers  should 
all  be  removed. 

SEND    GEESE    FOB    CHRISTMAS, 

as  they  are  in  demand  at  that  time,  and  bring  more  money  than  any  other 
poultry.  All  Irishmen  and  many  Germans  think  it  is  not  Christmas  with- 
out a  goose  for  dinner.  Send  all  large  turkeys  before  New  Year's,  as  they 
are  wanted  to  adorn  the  New  Year's  table  ;  and  they  depreciate  in  price 
immediately  after  that  day.  Small  turkeys  are  then  in  better  demand,  while 
chickens  and  ducks  can  be  sent  any  time  after  they  are  fattened,  and  never 
until  then. 

Persons  living  at  a  distance  from  the  city  and  desiring  to  send  their 
poultry  to  market  for  any  particular  occasion,  should  allow  at  least  two  days 
longer  for  its  transportation  than  usual,  so  that  it  will  not  miss  the  market 
for  that  occasion  ;  for  the  dealer  had  better  receive  it  a  day  or  two  sooner 
than  one  hour  too  late. 

PURCHASING  POULTRY  FOR  THE  TABLE. 

As  we  have  given  the  modus  operandi  for  fattening  fowls  for  market,  &c., 
we  now  have  a  word  of  caution  to  offer  those  purchasing  poultry  which  may 
not,  perhaps,  come  amiss.  Those  who  are  not  good  judges  of  poultry,  as  to 
their  age,  may,  and  often  do,  have  old,  tough  fowls  palmed  off  upon  them  by 
an  unscrupulous  dealer. 

Fowls  are  killed  and  prepared  for  market  with  much  adroitness  and  care 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  29 

by  some  dealers,  and  many  devices  practiced  to  eaten  the  eye  of  the  un- 
sophisticated purchaser  —  the  best  side  of  the  poultry  being  shown  to  the 
greatest  advantage.  Every  sort  of  fowl  is  killed,  plucked  and  put  on  the 
market,  and  if  the  purchaser  buys  an  inferior  article  at  an  exorbitant  price, 
he  has  only  himself  to  blame  for  so  doing. 

HOW  TO  JUDGE  THE  AGE  OF  POULTRY. 

The  age  of  a  plucked  fowl  can  be  judged  simply  by  the  legs.  If  the  scales 
on  the  leg  of  a  hen  are  rough  and  the  spur  hard,  it  will  not  be  necessary  to  see 
the  head  to  determine  that  she  is  old  /  still  the  head  will  corroborate  your 
observation ;  if  that  of  an  old  hen,  the  bill  will  be  stiff  and  hard,  and  the 
comb  rough  and  thick.  The  scales  on  the  leg  of  a  young  hen  are  smooth, 
glossy  and  fresh  colored,  whatever  the  color  may  be ;  only  the  rudiments  of 
spurs  are  observable ;  the  claws  tender  and  short,  the  under  bill  soft,  the 
comb  thin  and  smooth.  An  old  hen  turkey  has  rough  scales  on  the  legs,  cal- 
losities on  the  soles  or  bottom  of  the  feet,  and  long,  strong  claws ;  while  a 
young  turkey  has  the  reverse  of  these  marks.  A  young  goose  or  duck  can  be 
readily  told  by  the  tenderness  of  the  skin  under  the  wings,  the  strength  of 
the  joints  of  the  legs,  and  the  coarseness  of  the  skin. 

If  the  foregoing  directions  are  strictly  followed,  in  purchasing  poultry, 
we  will  venture  the  assertion  that  the  "  good  housewife  "  will  have  no  fault 
to  find  with  the  length  of  time  it  takes  to  cook,  or  the  toughness  of  her 
Thanksgiving  turkey,  goose  or  chicken.  This  mode  of  finding  out  the  age 
of  fowls  is  infallible. 

PURCHASING    UNDRAWN   POULTRY. 

We  are  one  of  a  score  of  housekeepers  who  object,  in  toto,  to  the  pur- 
chasing  of  poultry  unless  it  be  drawn.  The  habit  of  forcing  fowls  on  the 
market  undrawn,  and  allowing  them  to  freeze  and  thaw,  (generally  with  full 
crops,)  by  which  process  they  become  fetid  and  turn  green  cannot  prove 
otherwise  than  unwholesome  food  —  not  fit  to  be  eaten.  No  fowls  should  be 
purchased  by  housekeepers  unless  they  are  properly  cleaned  and  drawn.  In 
many  cities  there  is  a  fine  imposed  upon  the  person  for  offering  undrawn 
poultry  upon  the  market  for  sale. 

TO  PRESERVE  POULTRY  IN  WINTER. 

This  is  a  matter  not  fully  understood,  and  for  the  information  of  the  gen- 
eral reader  we  cannot  do  better  than  to  give  the  mode  practiced  by  the  ven- 
erable Judge  BUEL,  in  preserving  poultry  in  winter.  He  says: — "  I  pur- 
chased a  quantity  of  poultry  for  winter  use  early  in  November.  The  insides 
were  carefully  drawn,  their  place  partially  filled  with  charcoal,  and  the  poul- 
try hung  in  an  airy  loft.  It  was  used  through  the  winter,  till  about  the  first 
.of  February,  and  although  some  were  kept  seventy  days  none  of  it  was  the 
least  affected  with  must  or  taint,  the  charcoal  having  kept  it  perfectly  sweet." 


VARIETIES  OF  FOWLS, 

HISTORY,  CHARACTERISTICS,  ETC.,  OF  THE  BREEDS. 


THE    BRAHMAS. 

WE  have  seen  Brahmas  which  we  considered  the  ne  plus  ultra  of  the 
feathered  tribe.     English  breeders  claim  everything  that  is  good  for  these 


DARK    BRAHMA.    COCK. 

birds,  and  lose  sight  of  their  faults.  We  have  bred  the  Brahmas,  both  Light 
and  Dark,  and  thought  highly  of  them  ;  still  they  did  not  prove  good  layers 
with  us.  Since  we  have  discarded  them  we  have  found  out  the  reason  of  our 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


31 


ill-success  —  it  was  over-feeding.  This  may  seem  strange,  but  nevertheless 
it  is  a  fact.  We  fed  them  all  they  could  eat  "  and  more  too."  The  conse- 
quence was  we  did  not  get  from  them  the  number  of  eggs  we  otherwise 


HEN. 


should.  Feeding  fowls  enough  to  keep  them  in  good  heart  and  over-feeding 
them  are  two  different  things.  In  the  first  instance  you  are  "just  and  gen- 
erous "  with  them,  in  feeding  just  enough  —  in  the  other  case  you  are  "  kill- 
ing them  with  kindness  "  by  over-feeding,  which  makes  them  dumpish  and 
lazy,  and  inclined  to  be  perpetual  sitters.  We  believe  that  Brahmas  well 
kept  will  make  a  very  profitable  fowl  to  breed.  They  are  good  layers,  good 
sitters,  and  make  the  best  of  mothers,  if  the  breeder  knows  how  to  handle 
them.  They  are  objected  to  by  many  poultry  fanciers,  from  their  clumsi- 
ness —  many  aver  that  they  are  liable  to  break  their  eggs,  when  sitting,  by 


32  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

getting  off  and  on  their  nests.  If  the  nests  were  put  in  the  proper  place, 
this  fault  would  be  obviated.  Always  make  the  nests  low  —  on  the  ground 
or  floor  of  the  hennery  is  best ;  nail  cleats  around  them  of  two-inch 
boards,  not  higher  than  two  and  one-half  inches,  to  keep  the  eggs  from  roll- 
ing out,  and  you  need  have  no  fears  of  any  being  broken. 

It  is  said  the  Brahmas  are  an  Asiatic  breed  of  fowlsr  and  that  they 
were  first  brought  to  this  country  by  a  sailor,  who  said  he  got  them  from  the 
banks  of  the  Brahmapootra  —  a  river  that  waters  the  territory  of  Assam. 
How  true  this  is  we  cannot  say,  but  it  is  claimed  that  the  Brahrnas  in  this 
country  sprung  from  this  source,  and  that  English  breeders  are  indebted  to 
America  for  the  beautiful  fowfe  of  this  breed  they  possess.  These  birds  are 
highly  prized  in  England  —  a  pair  of  them  having  lately  been  sold  for  $350. 

DARK  BRAHMAS. — The  Dark  Brahmas  are  claimed  by  many  breeders  to 
be  the  best  of  the  Brahma  variety,  but  we  opine  there  are  just  as  many  who 
stand  ready  to  claim  that  the  Light  are  equally  as  good,  if  not  a  better 
breed.  Still  some  breeders  claim  that  the  flesh  of  the  Dark  is  richer  and 
more  palatable  than  that  of  the  Light.  Our  opinion  is  that  the  difference 
between  the  two  colors  is  all/<mcy,  one  proving  just  as  good  as  the  other, 
under  similar  management.  Having  bred  both  colors,  we  have  yet  to  learn 
the  distinctive  difference  between  them.  The  plumage  of  the  Dark  does 
not  show  the  same  mussiness  of  feather  as  the  Light ;  still,  if  kept  in  a  clean, 
dry  hennery,  as  fowls  always  should  be,  the  difference  is  imaginary. 

The  head  of  the  cock  should  be  surmounted  with  what  is  termed  a  "  pea- 
comb,"  which  resembles  three  small  combs  running  parallel  the  length  of  the 
head,  the  center  one  the  highest ;  beak  strong,  well  curved ;  wattles  full ; 
ear-lobes  red,  well  rounded  and  falling  below  the  wattles.  The  neck  should 
be  short,  well  curved ;  hackle  full,  silvery  white  striped  with  black,  flowing 
well  over  the  back  and  sides  of  the  breast ;  feathers  at  the  head  should  be 
white.  Back  very  short,  wide  and  flat,  rising  into  a  nice,  soft,  small  tail, 
carried  upright ;  back  almost  white  ;  the  saddle  feathers  white,  striped  with 
black,  and  the  longer  the  better.  The  soft  rise  from  the  saddle  to  the  tail, 
and  the  side  feathers  of  the  tail  to  be  pure  lustrous  green  black,  (except  a 
few  next  the  saddle,)  slightly  ticked  with  white,  the  tail  feathers  pure  black. 
The  breast  should  be  full  and  broad,  and  carried  well  forward;  feathers 
black,  tipped  with  white.  Wings  small,  and  well  tucked  up  under  the  sad- 
dle-feathers and  thigh  fluff.  A  good  black  bar  across  the  wing  is  important. 
The  fluff  on  the  hinder  parts  and  thighs  should  be  black  or  dark  gray  ;  lower 
part  of  the  thighs  covered  with  soft  feathers,  nearly  black.  The  markings 
of  the  hen  are  nearly  similar  to  those  of  the  cock.  Both  sexes  should  have 
rather  short  yellow  legs,  (those  of  the  hen  the  shorter,)  and  profusely 
feathered  on  the  outside.  The  carriage  of  the  hen  is  full,  but  not  so  upright 
as  that  of  the  cock.  The  markings  of  the  hen,  except  the  neck  and  tail,  are 
the  same  all  over,  each  feather  having  a  dingy  white  ground,  closely  penciled 
with  dark  steel  gray,  nearly  up  to  the'  throat  on  the  breast. 


THE    PEOPLE'S    PKACTICAL   POULTRY    1JOOK. 


33 


UNIVERSITY 


COCK:. 


34  THE  PEOPLE'S  PEACTICAL  POULTRY  BOOK. 

LIGHT  BEAHMAS. — Pure  Light  Brahma  fowls  are  chiefly  white  in  color  of 
plumage,  but  if  the  feathers  are  parted,  the  bottom  of  the  plumage  will  ap- 
pear of  a  bluish-gray,  showing  an  important  distinction  between  them  and 
White  Cochins,  in  which  the  feathers  are  always  white  down  to  the  skin. 
The  neck-hackles  should  be  distinctly  striped  with  black  down  the  center  of 
each  feather.  The  plume  of  the  cock  is  often  lighter  than  that  of  the  hen  ; 
the  back  should  be  quite  white  in  both  sexes.  The  wings  should  appear  white 
when  folded,  but  the  flight  feathers  are  black  ;  the  tail  black  in  both  cock  and 
hen  ;  in  the  cock,  however,  it  is  well  developed,  and  the  coverts  show  splen- 
did green  reflections  in  the  light ;  it  should  stand  tolerably  upright,  and  open 
well  out  laterally,  like  a  fan  ;  the  legs  should  be  yellow  and  well  covered 
with  white  feathers,  which  may  or  may  not  be  very  slightly  mottled  with 
black ;  ear-lobes  must  be  pure  red,  and  every  bird  should  have  a  perfect  pea- 
comb,  though  fine  birds  with  a  single  comb  have  occasionally  been  shown 
with  good  success ;  but,  as  a  general  thing,  the  pea-comb  fowl  shows  off  to 
the  best  advantage,  and  attracts  universal  commendation  by  both  the  amateur 
and  breeder. 

THE    CHITTAGONGS. 

Years  ago  this  breed  of  fowls  was  looked  upon  as  possessing  a  great 
deal  of  merit,  but  in  these  latter  days  of  Brahma  and  Cochin  fever  they  have 
been  lost  sight  of,  and  we  scarcely  hear  the  name  of  Chittagong  mentioned ; 
though  we  firmly  believe  the  Buff  and  White  Cochins  owe  their  parentage 
to  a  cross  with  the  Chittagong  and  Shanghae  breed.  KEEK'S  "  Ornamental 
Poultry  Breeder  "  says  the  plumage  of  the  Chittagong  is  very  showy  and  of 
various  colors ;  the  birds  being  exceedingly  hardy.  In  some,  gray  predomi- 
nates, interspersed  with  lightish  yellow  and  white  feathers  in  the  pullets ;  the 
legs  being  of  a  reddish  flesh-color,  and  more  or  less  feathered ;  the  comb 
large  and  single  ;  wattles  very  full,  wings  good  size ;  the  model  is  graceful, 
carriage  proud  and  easy,  and  action  prompt  and  determined.  The  flesh  of 
this  breed  is  delicately  white.  The  cocks,  at  eight  or  nine  months  of  age, 
weigh  from  nine  to  ten  pounds,  and  the  hens  from  eight  to  nine  pounds. 
They  do  not  lay  as  many  eggs  during  the  year  as  smaller  hens,  but  they  lay 
as  many  pounds  as  the  best  breeds.  The  Red  variety  of  Chittagongs  are 
smaller  than  the  gray ;  legs  being  yellow  and  blue ;  the  wings  and  tail  short ; 
comb  single  and  rose-colored.  An  ordinary  pair  will  weigh  from  sixteen  to 
eighteen  pounds.  In  the  dark-red  variety  the  cock  is  black  on  the  breast  and 
thighs ;  the  hens  yellow  or  brown,  with  single  serrated  comb ;  legs  yellow 
and  heavily  booted  .with  black  feathers.  The  Chittagongs  as  a  breed  is 
quite  leggy,  in  many  instances,  the  cock  standing  twenty-six  inches  high,  and 
the  hens  twenty-two. 

THE    COCHIN   CHINAS. 

Birds  of  this  breed  are  becoming  more  and  more  favorites  with  the  gen- 
eral breeder,  not  only  in  England,  but  also  in  this  country.  They  are  de- 
servedly high  in  the  standard  of  merit  in  this  country  on  account  of  their 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


35 


hardiness  and  good  laying  and  breeding  qualities.  A  friend  of  ours  who  has 
had  considerable  experience  with  the  Asiatic  breeds  of  fowls,  considers  the 
Buff  Cochins  better  adapted  to  our  severe  and  changeable  climate  than  either 
the  Brahma,  Chittagoug  or  Shanghae.  He  avers  that  they  (the  Cochins) 


BUFF    COCHIN    COCK. 


require  less  care,  and  pay  for  their  feed  in  extra  amount  of  flesh,  and  rich- 
ness, and  quality  of  eggs.  His  hens  have  weighed  ten  pounds  each,  and  th<* 
cock  fifteen  pounds,  and  stands  over  two  feet  in  hight.  He  allows  his  hens 
to  have  but  one  good  setting  a  year,  and  breaks  up  this  propensity  in  about 
two  or  three  days  by  removing  them  to  a  coop  with  a  bottom  made  of  rollers 


33 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


two  inches  in  diameter,  and  gives  them  little  or  no  feed  and  fresh  water.  Ho 
thinks  a  hard  bed  a  good  cure  for  indolent  habits.  Although  called  Cochin 
Chinas,  the  Buff  Cochins  are  the  real  Shanghaes.  They  were  unknown  to 
the  Southern  Chinese,  and  they  never  claimed  them  as  their  native  fowl,  and 
were  as  much  astonished  at  their  size  as  we  were  when  they  first  came  to 
this  country.  The  Shanghae  breed  had  feathered  and  unfeathered  legs,  but 
were  more  frequently  unfeathered.  Fashion,  however,  calls  for  booted-legs. 
There  are  three  varieties  of  color  —  Buff,  Lemon  and  Cinnamon.  The  Buff 


COCHIN    HEN. 

seem  to  be  the  most  desired.     There  are  also  Silver  Buffs  and  Silver  Cinna- 
mons.    The  latter,  if  well  marked,  are  very  beautiful  and  rare. 

The  carriage  of  the  cock  should  be  upright  and  majestic ;  breast  very 
broad,  forming  a  straight  line  from  the  crop  to  the  thighs  ;  back  short  and 
wide  ;  tail  very  slightly  raised,  and  the  wings  very  short  and  held  tightly  to 
the  sides  ;  the  legs,  thighs  and  saddles  unusually  large  in  proportion  to  the 
rest  of  the  body ;  head  small  and  carried  weii  up ;  a  stout,  curved  and  yel- 
low beak,  with  plenty  of  substance  at  the  base,  and  the  shorter  the  better. 
The  carriage  of  the  hen  must  be  similar  in  general  character  to  the  cock,  ex- 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  37 

cepting  that  the  head  is  carried  much  lower ;  and  a  gentle,  pleasing  expres- 
sion of  face  is  a  mark  of  high  bred  specimens.  The  hackle  of  the  cock 
should  be  very  full  and  of  a  light  bay  color,  spreading  over  the  base  of  the 
wings  and  free  from  any  markings.  The  hen's  hackle  should  be  a  distinct, 
clear  buff,  free  from  any  markings;  a  slight  penciling  is  preferable  to  a 
clouded  one.  The  saddles  of  the  cock  and  hen  should  also  be  free  from  any 
markings.  Cockerels  of  the  year,  though  imperfect,  will,  if  of  pure  blood, 
in  the  second  year  moult  out  perfectly  clear.  A  black  tail  in  the  cock  is  ad- 
missible ;  but  the  principal  feathers,  if  bronze  in  color,  add  very  much  to  the 


OF    FARTRIDG-E    COCHINS. 

appearance  of  the  bird ;  if  of  buff  color,  will  throw  dark  pullets.  The  breast 
of  the  cock  and  hen  should  be  clear  buff,  the  feathers  running  somewhat 
lighter  in  color  towards  the  tip,  showing  a  waving  appearance  in  sunlight. 
Both  primary  and  secondary  quills  should  be  clear  buff,  without  admixture 
of  colors.  The  legs  should  be  very  heavily  feathered,  short,  and  wide  apart. 
The  comb  in  cock  and  hen  should  be  very  flat,  evenly  serrated  and  perfectly 
straight,  without  any  inclination  to  either  side.  The  wattles  of  the  cock  thin 
and  fine,  perfectly  florid  in  color,  ear-lobes  well  developed,  long,  thin  and 
fine ;  any  white  is  a  decided  blemish.  The  eye  of  the  cock  should  be  tjel- 


38          THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


lotc 


-ochre  colored ;  in  the  hen  a  little  darker  than  those  of  the  cock ;  and, 
strange  to  say,  these  characteristics  denote  a  sound  constitution.  A  clear, 
dark-winged  cock  throws  the  best  chickens.  Vulture  hocks  in  Cochins  are 
clearly  inadmissible,  and  should  never  be  tolerated  at  any  exhibition ;  they 
show  mixed  blood,  and,  if  bred  out,  will  revert  back  again.  Hocked  birds 
are  frequently  awarded  the  highest  premium  at  shows  in  this  country  —  in 
England  they  are  disqualified. 

THE    SHANGHAES. 

The  Shanghae  fowl  was  highly  estimated  on  its  first  introduction  in  this 
country  in  1847,  and  for  a  long  time  thereafter  considered  the  best  of  the 
Asiatic  breed,  but  of  late  years  we  hear  very  little  mention  made  of  them. 
They  are  entirely  ignored  even  from  our  poultry  shows.  As  we  have  said 
elsewhere,  the  Cochins  have  superseded  the  Shanghae  breed  entirely.  A  well- 
bred  cock,  when  full-grown,  stands  twenty-eight  inches  high  ;  the  hen  from 
twenty  to  twenty-three  inches.  The  hen  has  a  slightly  curved  beak,  the 
forehead  well  arched ;  comb  low,  single,  erect,  slightly  and  evenly  toothed ; 
wattles  small  and  curved  inward,  the  eyes  are  bright  and  prominent,  the  neck 
about  eight  inches  long  and  gently  arched  when  held  upright ;  the  body  long 
«nd  greatly  arched ;  the  girth  of  the  body  of  a  good  specimen,  when  meas- 
ured over  the  wings,  is  about  twenty  inches ;  the  legs  are  rather  long,  of  a 
pale  yellow  color,  with  a  tinge  of  flesh-color,  and  generally  thickly  covered 
with  feathers  from  the  outside  down  to  the  toe.  The  plumage  is  remarkably 
soft  and  silky,  and,  beneath  the  tail,  densely  fluffy  and  rounded.  The  comb 
of  the  cock  is  high,  deeply  indented,  and  his.  wattles  double  and  large. 
Though  the  comb  and  wattles  are  not  to  be  regarded  as  the  chief  character- 
istics of  this  breed  of  fowls,  nor  are  its  reddish-yellow  feathered  legs ;  but 
the  abundant,  soft  and  downy  covering  of  the  thighs,  hips,  and  region  of  the 
vent,  together  with  the  remarkably  short  tail,  are  characteristics  not  found  in 
any  other  bird.  The  wings  are  small  and  short  in  proportion  to  the  size  of 
the  fowl,  being  carried  very  high  up  the  body,  thus  exposing  the  whole  of 
the  thighs,  and  a  large  portion  of  the  side.  The  arrangement  of  the  feathers 
gives  the  bird  a  greater  depth  of  quarter,  in  proportion  to  the  brisket,  than 
any  fowl  with  which  we  are  conversant.  There  are  Shanghae  fowls  of  Black, 
Gray,  Buff,  Cinnamon  and  Partridge-color.  These  are  termed  sub-varieties. 
White  is  said  to  have  been  the  color  of  the  original  imported  birds,  the  other 
colors  having  been  bred  in  this  country.  Mr.  BOWMAN,  an  eminent  English 
breeder  of  the  Shanghae,  says  of  the  fecundity  of  this  breed,  that  he  had 
"  a  pullet  that  laid  one  hundred  and  twenty  eggs  in  a  hundred  and  twenty- 
five  days,  then  stopped  six  days,  then  laid  sixteen  eggs  more,  stopped  four 
days,  and  again  continued  her  laying."  The  eggs  are  not  so  rich  and  nutri- 
tious as  those  of  the  Dorking ;  neither  are  they  remarkably  large  compared 
to  the  size  of  the  fowl ;  they  are  of  a  pale  yellow  or  nankeen  color,  and  gen- 
erally blunt  at  the  ends.  The  flesh  of  the  Shanghae  is  quite  inferior  to  that 
of  the  smaller  breeds,  being  coarse-grained,  neither  tender  nor  juicy,  and 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


39 


have  more  offal  and  less  breast-meat  tliau  either  Cochins  or  Brahmas.  They 
are  not  inclined  to  ramble,  and,  on  this  account,  bear  confinement  much  bet- 
ter than  many  other  breeds. 

THE  WHITE  SHANGHAE. — This  variety  is  entirely  white,  with  the  legs 
usually  feathered,  and  differs  in  no  material  respect  from  the  red,  yellow,  and 
Partridge,  except  in  color.  The  legs  are  yellowish,  or  reddish-yellow,  and 
sometimes  of  flesh-color.  Many  prefer  them  to  all  others.  It  is  claimed  by 
the  friends  of  this  variety  that  they  are  larger  and  more  quiet  than  other 
varieties,  that  their  flesh  is  much  superior,  their  eggs  larger,  and  the  hens 
more  profitable.  Being  more  quiet  in  their  habits,  and  less  inclined  to  ram- 
ble, the  hens  are  invaluable  as  incubators  and  nurses ;  and  the  mildness  of 


O*1    AVHITE 

their  disposition  makes  them  excellent  foster-mothers,  as  they  never  injure 
the  chickens  belonging  to  other  hens.  These  fowls  will  rank  among  the 
largest  coming  from  China,  and  are  very  thrifty  in  our  climate.  A  cock  of 
this  variety  attained  a  weight  of  eight  pounds,  at  about  the  age  of  eight 
months,  and  the  pullets  of  the  same  breed  were  proportionably  large.  They 
are  broad  on  the  back  and  breast,  with  a  body  well  rounded  up ;  the  plumage 
white,  with  a  downy  softness  —  in  the  latter  respect  much  like  the  feathering 
of  the  Bremen  goose  5  the  tail-feathers  short  and  full ;  the  head  small,  sur- 
mounted by  a  small,  single,  serrated  comb ;  wattles  long  and  wide,  overlay- 


40 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


ing  the  cheek-piece,  which  is  also  large,  and  extends  back  on  the  neck  ;  ancl 
the  legs  of  :i  yellow  hue,  approaching  a  flesh-color,  and  feathered  to  the  ends 
of  the  toes. 

THE    MALAYS. 

This  breed  of  fowls  is  very  large  and  clumsy,  and  possesses  no  particular 
merits  that  we  are  aware  of,  unless  it  be  in  size.  They  are  decidedly  Shang- 
haeish  in  appearance  and  action.  The  usual  hight  of  the  cock  is  from 
twenty-six  to  twenty-eight  inches,  and  weighs  on  an  average  from  ten  to 
twelve  pounds.  We  reared  the  fowls  in  1857  on  a  small  scale,  and  found 
them  in  attitude  uncouth,  their  gait  being  heavy  and  destitute  of  alertness. 
WRIGHT  says  of  this  breed,  that  "  in  form  and  make  they  are  as  different 
from  Cochins  as  can  well  be.  They  are  exceedingly  long  in  the  neck  and 


FAIR.    OK" 


legs,  and  the  carriage  is  so  upright  that  the  back  forms  a  steep  incline.  The 
wings  are  carried  high,  and  project  very  much  at  the  shoulders.  Towards 
the  tail,  on  the  contrary,  the  body  becomes  narrow  —  the  conformation  being 
thus  exactly  opposite  to  that  of  the  Shanghae.  The  tail  is  small,  and  that  of 
the  cock  droops.  The  plumage  is  very  close,  firm,  and  glossy,  more  so  than 
that  of  any  other  breed,  giving  to  the  bird  a  peculiar  luster  when  viewed 
in  the  light.  The  colors  vary  very  much.  We  consider  pure  white  the  most 
beautiful  of  all  ;  but  the  most  usual  is  that  well  known  under  the  title  of 
brown-breasted  red  game.  The  legs  are  yellow,  but  quite  naked.  The  head 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


41 


and  beak  are  long,  the  latter  being  rather  hooked.  Comb  low  and  flat,  cov- 
ered with  small  prominences  like  warts.  Wattles  and  deaf-ears  very  small. 
Eye  usually  yellow.  The  whole  face  and  a  great  part  of  the  throat  are  red 
and  naked,  and  the  whole  expression  '  snaky '  and  cruel.  This  is  not  belied 
by  the  real  character  of  the  breed,  which  is  most  ferocious,  even  more  so  than 
Game  fowls,  though  inferior  to  the  latter  in  real  courage." 


THE    FRIZZLED. 


We  can  find  no  difference  between  the  "  crisp-feathered "  and  French 
frizzled  fowl.  LA  YARD  says  these  fowls  were  first  found  in  Batavia,  but  TEM- 
MINCK  avers  they  are  natives  of  Southern  Asia,  and  are  largely  bred  and 


TRIO     OF    FRIZZLED 

domesticated  in  Java,  Sumatra,  and  on  all  the  Philippine  Islands.  They  are 
known  by  BRISSON  as  Gallus  crispus  (frizzled  fowl,)  and  as  Gallus  pennis 
revolutis  (fowl  with  rolled-back  feathers)  by  LINNAEUS.  The  prevailing 
color  of  these  birds  is  white,  but  there  are  many  specimens  variously  colored 
with  black  and  brown.  We  were  highly  impressed  with  their  novel  appear- 
ance, and,  as  ALDROVANDUS  says  in  his  description  of  them,  two  peculiarities 
of  the  cock  attracted  our  particular  attention  and  admiration.  First,  that 
the  feathers  of  the  wings  had  a  contrary  situation  to  those  of  other  birds ; 
the  side  which  in  others  is  undermost  or  inmost,  in  this  was  turned  outward, 


42  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

so  that  the  whole  wing  appears  inverted ;  the  other,  that  the  feathers  of  the 
neck  were  reflected  towards  the  head,  like  a  crest  or  ruff,  the  whole  tail 
feathers  turning  in  the  same  manner. 

As  near  as  we  can  learn,  this  variety  of  fowl  does  not  possess  any  peculiar 
advantages  over  the  common  barn-yard  breed,  and  is  more  interesting  as  a 
curiosity  than  valued  for  any  practical  purposes.  They  would  undoubtedly 
thrive  in  our  warm  southern  far  better  than  in  our  cold  northern  climate. 
The  hens  make  good  mothers  ;  they  breed  freely  with  all  other  domestic 
fowls,  and  the  offspring  is  prolific  without  end,  the  chicks  being  perfectly 
hardy,  and  make  a  good  table  fowl,  though  rather  small. 

THE    DORKINGS. 

In  years  gone  by  the  Dorkings  were  the  favorite  fowls  in  this  country, 
and  the  only  reason  we  can  assign  for  their  degeneracy  is  the  improper  care 
they  have  received  and  the  continual  in-and-in  breeding.  To  rear  Dorkings 
profitably  it  is  essential  that  a  good,  long  runway  should  be  provided  on 
a  clay  or  gravelly  soil  for  the  chicks.  They  never  should  be  allowed  to  run 
on  wooden  or  brick  floors.  If  this  is  carefully  attended  to  the  chickens  will 
thrive  and  grow  well,  and  make  hardy  fowls. 

There  are  two  species  of  these  fowls  —  the  white  and  the  colored  Dork- 
ings. The  former  is  the  favorite  bird  of  old  fanciers,  and.  a  writer  in  the 
Poultry  (English)  Chronicle  makes  the  following  remarks  on  this  breed  of 
fowls : — "  The  old  Dorking,  the  pure  Dorking,  the  only  Dorking,  is  the 
White  Surrey  Dorking.  It  is  of  good  size,  compact  and  plump  form,  with 
short  neck,  short  white  legs,  five  toes,  a  full  comb,  a  large  breast,  and  a 
plumage  of  spotless  white.  They  are  hardy,  lay  well,  and  are  excellent 
mothers." 

WHITE  DORKING. — We  have  reared  the  White  Surrey  Dorkings  for  a 
number  of  years,  and  fully  coincide  with  the  writer  in  the  Chronicle.  To 
our  mind,  no  fowl  is  more  essential  to  the  farm-yard  than  the  pure  White 
Surrey  Dorking.  The  first  pen  of  Dorkings  we  ever  experimented  with  were 
purchased  of  Judge  S.  S.  BOWNE,  in  1852.  His  stock  was  procured  from 
imported  fowls  of  Dr.  EBEN  WIGHT  of  Boston,  who  was  at  that  time  the 
largest  breeder  of  fancy  fowls  in  this  country.  Our  experiments  with  the 
Dorking  prove  them  to  be  fowls  not  to  be  despised.  They  are  not  early 
layers,  but  make  up  this  deficiency  in  the  number  and  quality  of  eggs  they 
produce.  They  are  easily  fattened,  and  their  flesh  is  of  the  very  best  quality. 

In  speaking  of  the  weight  of  the  Dorking,  the  Practical  Poultry  Keeper 
says : — "  It  is  difficult  to  give  a  standard  ;  but  we  consider  that  a  cock  which 
weighs  less  than  ten  pounds,  or  a  hen  under  eight  and  a  half  pounds,  would 
stand  a  poor  chance  at  a  first-class  show."  We  have  never,  in  our  ex- 
perience, seen  one  brought  to  this  weight,  not  even  by  high  feeding.  Our 
yearling  fowls  have  often  been  brought  to  weigh  from  six  to  eight  pounds. 

The  practice  of  crossing  Dorking  pullets  with  a  game  cock  is  much  in 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


43 


vogue,  with  the  object  of  improving  a  worn  out  stock.  This,  however,  would 
be  better  accomplished  by  procuring  a  fresh  bird  of  the  same  kind,  but  not 
related.  This  cross  shows  itself  in  single  combs,  loss  of  a  claw,  or  an  occa- 
sional red  feather,  and,  what  is  still  more  objectionable,  in  pale  yellow  legs, 


WHITE    DORKIN'O    COCK. 

and  a  yellow  circle  about  the  beak.     These  are  faults  in  the  Dorking  to  be 
avoided  by  breeders  generally. 

SILVER  GRAY  DORKING. — Among  the  breeds  of  colored  Dorkings  which 
are  now  attracting  attention  in  this  country  with  fanciers,  is  the  Silver  Gray 
variety.  Nearly  all  authorities  aver  that  this  breed  is  a  chance  off-shoot  from 
the  White  Dorking,  the  breed  having  been  perpetuated  by  careful  breeding. 
Still,  colored  birds  frequently  throw  silver-gray  chicks,  but  disappointments 


44 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


are  as  often  sure  to  follow  in  breeding  for  this  cross,  unless,  when  obtained, 
the  strain  is  kept  pure  for  years,  as  in  the  case  of  the  Derby  Red  Game  fowls. 
The  only  way  to  accomplish  this  is  to  remove  all  chicks  from  the  pens  that 
do  not  show  the  perfect  markings  of  the  parent  stock. 

Mr.  HEWITT  of  Sussex,  says  the  colored  Dorkings  are  decidedly  the  most 
useful  of  all  fowls  for  general  table  purposes,  and  a  very  important  point  in 
the  consideration  of  the  Gray  Dorkings  is  that  they  grow  rapidly,  and  are  in 
good  condition  at  almost  any  age,  if  at  all  freely  supplied  with  food.  The 
distinguishing  colors  of  the  Silver  Gray  Dorking  cock  are  perfectly  black 
breast,  tail,  and  larger  tail  coverts ;  the  head,  neck,  hackle,  back,  saddle  and 
wingbow  a  clear,  pure,  silvery  white.  Across  the  wings  there  should  be  a 


PAIR,    01T    GKRAY    DORKHSTOS. 

well-marked  black  bar,  contrasting  in  a  very  striking,  beautiful  manner  with 
the  white  outer  web  of  the  quill-feathers  and  the  silvery  white  hackle  and 
saddle.  The  breast  of  the  hen  should  be  of  a  salmon-red  color,  passing  into 
gray  towards  the  thighs.  The  neck  a  silvery  white,  striped  with  black  ;  the 
back  silver  gray,  with  the  white  of  the  shafts  of  the  feathers  distinctly 
marked ;  the  wings  a  silvery  or  slaty  gray,  and  free  from  any  tendency  to 
redness  ;  the  tail  a  dark  gray,  the  inside  nearly  black. 

Dorkings,  like  other  breeds  of  fowls,  are  apt  to  degenerate  very  fast  from 
inter-breeding,  therefore  care  should  be  taken  to  introduce  fresh  blood  fre- 
quently, or  disappointments  are  sure  to  follow. 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  45 

Mr.  DOUGLAS,  an  eminent  English  breeder,  says  he  has  found  the  dark- 
colored  Dorkings  the  most  hardy  and  heaviest  in  flesh.  He  once  had  a  cock 
weighing  fourteen  and  a  half  pounds  at  two  years,  and  several  hens  at  eleven 
pounds  each.  He  claims  that  early  Dorking  pullets  will  lay  all  the  winter, 
although  not  so  freely  as  some  other  breeds.  They  lay  from  thirty -five  to 
fifty  eggs  before  wanting  to  sit.  As  mothers,  they  are  perfectly  docile,  and 
allow  themselves  to  be  handled  at  will ;  chickens  from  other  hens  may  be 
placed  with  them,  which  they  will  take  to  at  once.  These  fowls  are  not 
classed  among  the  roamers,  but  are  rather  of  the  stay-at-homeativeness  birds, 
therefore  are  of  little  trouble  to  the  housewife,  and  can  be  easily  reared. 

FAWN-COLORED  DORKING. — A  writer  in  one  of  the  agricultural  journals 
of  New  England  gives  the  following  description  of  the  Fawn-colored  and 
Black  breed  of  Dorkings.  He  says  the  fawn-colored  bird  is  made  up  of  a 
cross  between  the  White  Dorking  and  the  fawn-colored  Turkish  fowl.  They 
are  of  lofty  carriage,  handsome  and  remarkably  healthy.  The  cocks  weigh 
from  eight  to  nine  pounds,  and  the  hens  from  six  to  seven ;  they  come  to 
maturity  quite  early  for  so  large  a  fowl.  Their  tails  are  shorter  and  legs 
darker  than  those  of  other  Dorkings ;  their  flesh  is  fine  and  their  eggs  are 
very  rich.  It  is  conceded  to  be  one  of  the  best  varieties  of  fowl  known,  as 
the  size  is  readily  increased  without  diminishing  the  fineness  of  the  flesh. 

BLACK  DORKING. — The  Black  Dorkings  are  said  to  be  of  large  size,  and 
of  a  jet  black  color.  The  neck  feathers  of  some  of  the  cocks  are  tinged  with 
a  bright  gold  color,  and  some  of  the  hens  bear  a  silvery  complexion.  Their 
combs  are  usually  double,  and  very  short,  though  sometimes  cupped,  rose  or 
single,  with  quite  small  wattles,  and  are  usually  very  red  about  the  head. 
Their  tail  feathers  shorter  and  broader  than  the  White  variety,  and  the  chicks 
feather  much  slower.  The  legs  of  the  Black  are  short  and  black,  with  the 
usual  five  toes  on  each  foot,  the  bottom  of  which  is  frequently  yellow.  The 
two  back  toes  are  quite  distinct,  starting  from  the  foot  separately  ;  frequently 
showing  an  extra  toe  between  the  two.  This  breed  commences  laying  when 
very  young,  and  lay  well  during  the  winter  season  —  the  eggs  being  of  a 
large  size.  The  breed  is  perfectly  hardy,  and  are  good  setters  and  attentive 
mothers  to  their  young. 

THE    HAMBURGS. 

This  breed  of  fowls  is  considered  a  very  useful  and  important  denizen 
of  our  poultry-yard.  We  have  bred  them  for  years  successfully  and  with 
little  trouble.  The  hens  are  inveterate  layers,  and  seldom  desire  to  sit ;  their 
propensity  for  laying  being  almost  continuous  from  one  molting  season  to 
another.  This  is  undoubtedly  owing  to  their  confined  condition  in  this 
country  ;  for  it  is  said  that  when  the  birds  have  a  free  range,  they  frequently 
set  themselves  to  the  task  of  incubation  with  as  much  diligence  as  other 
fowls. 

PENCILED  HAMBURG. — The   penciled  Hamburg,  which  is  of  two  colors, 
golden  and  silver,  is  very  minutely  and  beautifully  marked.     The  cocks  do 


46 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


not  exhibit  the  pencilings,  but  are  white  or  brown  in  the  golden  or  silver 
birds  respectively.  They  should  have  bright  double  combs,  which  arc  firmly 
fixed  upon  the  head,  ending  in  a  point  which  turns  upward;  well  defined 


JPAIR,    OF 


HA  MB  TIROS. 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


47 


deaf  ears  ;  taper  blue  legs,  and  ample  tails.  The  carriage  of  the  cock  is  gay 
and  majestic ;  his  shape  is  symmetrical,  and  appearance  indicative  of  cheer- 
fulness. The  hens,  of  both  varieties,  should  have  the  body  clearly  penciled 
across  with  several  bars  of  black,  and  the  hackle  in  both  sexes  should  be  per- 
fectly free  from  dark  marks.  These  birds  are  imported  in  large  numbers 
from  Holland  to  England,  from  whence  we  derived  the  breed;  but  those  now 
bred  in  this  country  are  far  superior  to  the  imported  bird  both  in  size  and 
beauty  of  plumage. 

SPANGLED  HAMBURG. — Of  the  Speckled  or  Spangled  variety,  which  is 


COCK. 

becoming  a  great  favorite  with  many  breeders  in  this  country,  there  are  two 
kinds  -  the  Golden  and  Silver-Speckled.  The  general  color  of  the  former  is 
golden,  or  orange-yellow,  each  feather  having  a  glossy  dark  brown  or  black 
tip,  particularly  remarkable  on  the  hackles  of  the^cock  and  the  wing-coverts, 
and  also  oh  the  darker  feathers  of  the  breast.  The  plumage  of  the  hen  is 
yellower  orange-brown,  and  in  like  manner  being  marginal  with  glossy  black. 
The  Silver-Spangled  breed  is  distinguished  by  the  ground  color  of  the 
feathers  being  of  a  silver  white,  with  perhaps  a  tinge  of  straw  yellow,  every 
feather  should,  however,  be  margined  with  glossy  black.  Both  of  these 


*S  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

varieties  are  extremely  beautiful,  commanding  as  they  do,  high  prices.     The 
hens  in  all  cases  proving  prolific  layers  and  non-setters. 

BLACK  HAMBURG. — This  is  one  of  the  finest  varieties  of  our  black 
fowls  —  the  plumage  being  of  a  beautiful  black  color  with  metallic  luster. 
They  possess  the  two-fold  advantage  of  being  noble-looking  birds  and  ex- 
ceedingly good  layers.  On  the  whole,  the  Hamburg  is  a  capital  fowl,  and 


\ 


HEIST. 


one  which  is  deservedly  highly  valued.  It  has  a  good,  robust  constitution, 
and  proves  perfectly  hardy  in  almost  any  climate.  Though  the  eggs  produced 
by  this  breed  are  not  as  large  as  those  of  some  other  breeds,  still  what  they 
lack  in  size  is  made  up  in  the  number  they  produce  during  the  year. 

THE   POLANDS. 

There  are  several  varieties  of  these  fowls  in  this  country,  but  those  pos- 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  49 

sessing  the  most  prominence  among  breeders  are  the  Silver,  Golden  Spangled, 
White,  Black,  and  Black  with  White  top-knot. 

SiLVEK-Sp  ANGLED  POLAND. — We  have  bred  this  variety  for  several  years, 
and  find  it  one  of  the  most  desirable  breeds  for  the  poultry  yard,  proving 
Avith  us  perfectly  hardy  and  "  everlasting  layers."  The  ground  color  of  the 
plumage  of  the  Silver-Spangled  Poland  should  be  a  silver  white,  with  well 
defined  horseshoe-shaped  black  spangles.  In  the  cock,  the  hackle  feathers 
are  white,  edged  and  tipped  with  black ;  in  the  hen,  each  hackle  feather  has 
a  spangle  on  the  end ;  tail  feathers  clear  white,  with  spangle  on  the  end ;  the 
spangles  on  the  wing  coverts  are  large  and  regular  in  both  sexes,  so  as  to 
form  two  well-defined  bars  across  each  wing.  The  proper  spangle  on  the 
breast  is  all-important.  The  crest  should  be  full  and  regular ;  feathers  black 


OF 

at  the  base  and  tip,  with  white  between.  A  few  white  feathers  frequently 
appear  after  the  second  molt,  in  the  very  best  hens.  Ear-lobes  small  and 
white ;  wattles,  none,  being  usually  replaced  by  a  black  or  spangled  beard. 
The  weight  of  the  cock  is  from  six  to  seven  and  a  half-pounds,  while  that  of 
the  hen  is  from  four  to  five  and  a  half  pounds.  Besides  the  moon-shaped 
spangles,  many  of  the  birds  are  shown  with  laced  feathers  —  i.  e.,  with  an 
edging  of  black  on  the  outline  of  the  feathers,  but  thicker  at  the  end.  This 
marking,  when  perfect,  is  of  exquisite  beauty.  Dr.  BENNET  says  they  cer- 
tainly rank  among  the  very  choicest  and  most  beautiful  of  fowls,  whether 
considered  for  their  beauty  or  rarity.  The  newly  hatched  chickens  are  very 
pretty,  creamy  white,  interspersed  with  slaty  dun  on  the  back,  head  and  neck, 

4 


50 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


marked  with  longitudinal  stripes  down  the  back,  with  black  eyes,  light  lead, 
colored  legs,  and  a  swelling  of  the  down  on  the  crown  of  the  head,  indicative 
of  the  future  top-knot,  which  is  exactly  the  color  of  a  powdered  wig.  At  a 
very  early  age,  they  acquire  their  peculiar  distinctive  features,  and  are  then 
the  most  elegant  little  miniature  fowls  it  is  possible  to  imagine.  The  distinc- 
tion of  sex  is  not  very  manifest  till  they  are  nearly  full  grown,  the  first  ob- 
servable indication  being  in  the  tail  —  that  of  the  pullet  is  carried  upright,  as 
it  should  be,  while  the  cockerel's  remains  depressed. 


OF    \VHITE-CRE8TED    BLACK!    POLAND  S. 

GOLDEN-SPANGLED  POLAND. —  This  variety  varies  in  the  color  of  its 
plumage  from  a  light  to  a  dark  golden  yellow,  laced  and  spangled  with  a 
greenish  luster  black,  and  not  unfrequently  showing  some  part  whitish  feath- 
ers in  their  wings,  tail  and  crest.  Legs  and  feet  usually  blueish,  sometimes 
verging  on  a  greenish  color ;  ear-lobes  blueish  white. 

BLACK  POLAND. — The  Black  Polands  are  no  strangers  in  this  country, 
they  having  been  bred  as  long  ago  as  we  can  remember.  In  plumage  they 
should  be  uniformly  black  (except  crest,)  although  not  unfrequently  glossed 
with  metallic  green,  which,  in  contrast  with  the  deep  red  wattles  and  hand- 
some crest  of  white  feathers,  gives  them  a  very  unique  appearance.  Their  legs 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


51 


are  usually  dark  colored,  although  through  too  close  breeding,  flesh-colored 
and  even  yellowish  legs  will  show  themselves ;  but  those  with  darkish  legs 
are  to  be  preferred.  Often  times  the  cock  will  have  some  whitish  feathers  in 
the  tail,  which  by  some  is  thought  to  be  a  sure  sign  of  pure  breeding. 

WHITE-CRESTED  BLACK  POLAND. — The  White-crested  Black  is  of  a 
glossy  black  color ;  body  short,  round  and  plump ;  legs  shortish  and  of  black 
or  leaden  color  ;  full  wattles  of  a  bright  red ;  ear-lobes  pure  white  ;  hackle, 
saddle  and  tail  have  bright  reflections ;  crest  is  of  pure  white,  regular  and 
full.  These  birds  weigh  from  five  to  six  pounds. 

WHITE-CRESTED  WHITE  POLAND. — The  pure  White-crested  White  Po- 
lands  are  very  hardy ;  have  no  wattles,  but  have  a  well-developed  beard  in 
lieu  thereof.  They,  like  all  Polish  breeds,  are  "  everlasting  layers,"  and  non-. 
setters.  There  may  be  seen  occa- 
sionally Blue,  Gray  and  Cuckoo 
Polands,  but  they  are  off-shoots,  or 
the  result  of  crossing,  and  have 
no  qualifications  worthy  of  par- 
ticular notice. 

THE    LEGHORNS. 

It  is  said  that  this  breed  of 
fowls  was  imported  from  Leghorn, 
Italy,  only  a  few  years  since,  but 
has  been  bred  to  such  perfection 
in  this  country  that  there  has  been 
a  distinctive  breed  made,  and  be- 
come, as  it  were,  Americanized. 
They  are  scarcely  known  in  Eng- 
land, but  are  highly  prized  by 
American  breeders  for  their  many 
good  qualities.  They  are  bred  of 
nearly  all  colors  save  black  —  the 
White,  however,  receiving  the 
preference.  The  imported  birds 
are  not  inferior  to  the  American 
standard  of  excellence.  The  white 
variety  being  similar  to  the  Spanish 
in  size  and  appearance,  except  in  the  plumage,  which  is  white,  with  hackle 
or  neck  and  saddle  feathers  slightly  tinged  with  gold.  They  have  proved 
thus  far  very  hardy  birds,  suffering  from  the  sudden  changes  and  severe 
weather  of  our  northern  and  western  climate  much  less  than  the  Spanish, 
with  which  breed  many  deem  them  closely  allied.  They  are  extremely 
good  layers,  and  seldom  desire  to  set.  The  young  are  easy  to  rear ;  they 
feather  up  soon,  and  at  the  age  of  six  or  eight  weeks  are  miniature 


PAIR    OF   WHITE    LEGHORNS. 


52 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


chickens  —  that  is,  perfectly  feathered,  and  as  sprightly  as  many  chicks  are 
at  four  months  of  age.  The  hens  are  considered  excellent  winter  layers, 
and  will  lay  as  large  a  number  of  eggs  in  a  year  as  any  fowls  known,  not 
excepting  the  Polands  or  Hamburgs.  They  are  hardy,  medium  sized  fowls, 
of  a  quiet  and  docile  disposition  ;  persistent  layers  of  a  rich,  meaty  egg ; 
pure  white  color,  though  in  some  flocks  occasional  colored  feathers  will 
appear;  these  should  at  once  be  discarded  from  the  pen,  if  it  is  desirable 
to  breed  the  pure  white  bird.  Their  legs  and  skin  should  be  of  a  yellow 
color.  They  lay  a  smaller  egg  than  the  Spanish,  but  mature  earlier,  and 


PA.IR,     OF     EARL     DERBY     GAMES. 

are  much  superior  for  the  table.  The  cocks  have  large  single  combs, 
which  should  stand  perfectly  erect ;  full  wattles  and  large,  cream-colored 
or  white  ear-lobes,  extending  sometimes  upon  their  face.  The  carriage  of 
both  cock  and  hen  is  proud  and  dignified.  The  hens  have  usually  large  combs, 
which  frequently  lop  over  like  the  Spanish.  From  what  we  have  read 
and  seen  of  this  breed  of  fowls  we  consider  them  a  great  and  valuable 
acquisition  to  the  poultry-yard. 

THE    GAMES. 

The  varieties  of  so-called  game  fowls  are  almost  innumerable.  Many  are 
unworthy  of  the  name  or  the  prefix.  A  well-bred  game  cock  should  be  a 
neat,  trim  fowl,  feathers  close  and  glossy,  head  small,  neck  well  set  on  his 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  53 

shoulders,  toes  lengthy,  body  erect  and  straight,  strong  on  thigh,  quick  in 
motion,  and  willing  to  die  for  his  flock  rather  than  yield  to  an  opponent. 
Game  hens  possess  the  same  general  qualifications.  They  should  be  excellent 
layers  and  sitters,  and  for  rearing  chicks  they  are  considered  superior ;  they 
are  hardy,  strong,  and  transmit  these  peculiar  traits,  as  a  general  thing,  to 
their  offspring. 

The  flesh  of  the  Game  fowl  is  fine  and  sweet,  and  is  esteemed  of  a  de- 
cidedly rich  flavor.  In  this  breed  almost  all  shades  of  feathers  are  allowable, 
black-reds  perhaps  being  most  common,  although  jet  blacks,  pure  whites, 
grays,  ginger-reds,  spangles,  or  pied,  and  various  blendings  of  colors  called 
piles,  have  their  respective  admirers,  as  the  fancy  of  the  breeder  dictates. 
The  breeds  also  are  numerous ;  those  of  English,  Irish,  Mexican,  Spanish, 
Cuban,  Malay  and  other  nationalities  claiming  equal  attention  with  fanciers 
in  their  respective  localities. 


OF     BI^ACKXRED 

EARL  DERBY  GAME. — This  is  an  old  breed,  one  which  has  been  given  the 
preference  for  years,  and  from  which  the  black-breasted  reds  undoubtedly 
originated.  The  best  information  that  we  can  gather  relative  to  this  breed 
is  that  they  were  originally  imported  from  Knowlsley,  Eng.,  where  they  have 
been  bred  with  great  care  for  upwards  of  one  hundred  years,  in  all  their 
purity.  The  cock  is  of  good  round  shape,  well  put  together ;  the  head  being 
long,  with  daw-eyes,  long  and  strong  neck ;  hackle  well  feathered,  touching 


54  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

the  shoulders ;  wings  large  and  well  quilled  ;  back  short ;  belly  round  and 
black  ;  tail  long  and  sickled,  being  well  tufted  at  the  root  —  thick,  short,  and 
stiff;  legs  rather  long,  with  white  feet  and  nails,  the  latter  being  free  from 
all  coarseness.  The  required  "  Daw-eye  "  is  that  which  resembles  the  gray 
eye  of  the  jackdaw.  Their  distinctive  features  are  the  white  beak,  feet,  and 
claws,  essential  to  every  bird  claiming  descent  from  that  illustrious  stock. 
The  red  Derby  Game  cock  should  have  a  bright  red  face;  breast  and 
thighs  coal  black ;  hackle  and  saddle  feathers  light  orange-red ;  back,  intense 
brown-red,  a  depth  of  color  that  painters  term  dragon's  blood ;  lesser  wing- 
coverts  maroon  colored ;  greater  wing-coverts  marked  at  the  extremity  with 
steel-blue,  forming  a  bar  across  the  wings  ;  primary  wing-feathers  bay ;  tail 
iridescent  black.  It  seems  a  peculiarity  in  these  fowls  that  one  at  least  of 
the  pinion  feathers  is  marked  with  white.  The  sex  of  the  chickens  can 
readily  be  distinguished  when  only  a  few  weeks  old.  The  beak,  legs  and 
feet  are  uniformly  white.  MARTIN  remarks  that  "  through  the  whole  cata- 
logue of  game  fowls  the  male  birds  are  by  far  the  most  conspicuous  in 
plumage  ;"  and  this  remark  proves  true  in  regard  to  the  Derby  breed,  for 
wherever  mere  color  has  given  the  name  of  a  class,  the  markings  of  the  cock 
explain  the  reason.  The  Black-breasted  red  hens  possess  little  of  their  con- 
sort's brilliancy  of  feather,  though  these  are  of  much  lighter  colors  than  the 
red-breasted  hen  —  a  fact  in  strange  opposition  to  the  plumage  of  the  respec- 
tive male  birds.  BEETON'S  Poultry  Book  thus  describes  the  perfect  mark- 
ings of  the  Lord  Derby  game  hen  : — "  Head  fine  and  tapering ;  face,  wattles, 
and  comb  bright  red;  extremities  of  upper  mandible  and  the  greater  portion 
of  the  lower  one  white,  but  dusky  at  its  base  and  around  its  nostrils  ;  chest- 
nut-brown around  the  eyes,  continued  beneath  the  throat ;  shaft  of  neck- 
hackle  light  buff ;  web  pale  brown,  edged  with  black ;  breast  shaded  with 
roan  and  fawn-color ;  belly  and  vent  of  an  ash  tint ;  back  and  wing-coverts 
partridge-colored;  primary  wing-feathers  and  tail  black,  the  latter  carried 
vertically  and  widely-expanded ;  legs,  feet  and  nails  perfectly  white."  The 
carriage  of  both  cock  and  hen  of  this  breed  is  upright  and  dignified.  The 
pugnacious  disposition  of  the  cock  equals  that  of  any  other  game  bird ;  and 
its  endurance  cannot  be  surpassed;  years  agone  they  were  numbered  among 
the  best  breed  of  birds  for  the  cock-pit ;  and  for  the  table  they  are  not  sur- 
passed by  the  sweet  and  nutritious  flesh  of  the  Dorking  fowl. 

DUCK- WING  GAME. — The  pure  Duck-wing  Game  fowls  are  the  Silver 
Grays  —  though  there  are  Yellow  or  Birchen  Duck-wings,  but  the  blood  of 
the  first  mentioned  is  much  purer  than  the  other  variety,  and  it  is  considered 
a  much  finer,  hardier,  and  more  pugnacious  bird.  The  cock  should  be  of  a 
silver  gray  color ;  hackle  striped,  with  black  underneath,  but  clear  above ; 
back  bright  silver  gray ;  breast  clear,  mealy  silver  gray  color  ;  wing  crossed 
with"  a  steel  blue  bar,  the  lower  part  of  a  creamy  white ;  tail  greenish  glossy 
black.  The  plumage  of  the  hen  should  be  of  a  silvery  blueish  gray,  thickly 
frosted  with  silver  ;  breast  pale  fawn-color  ;  neck-hackle  silvery  white,  striped 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  55 

with  black.     The  comb  and  face  in  both  sexes  are  of  a  bright  red.     The  legs 
of  the  silver  gray  should  be  white ;  eyes  red  and  skin  white. 

THE  YELLOW  DUCK- WINGS. — The  Yellow  Duck- wing  Game  fowl  is  of 
straw  or  birchen  color,  with  copper-colored  saddle  ;  skin  yellow,  and  willow 
or  yellow  legs.  The  cock's  breast,  in  this  variety,  is  always  black,  while  that 
of  the  hen  is  fawn-colored.  The  weight  of  the  cocks  of  the  Duck-wing 
variety  of  game  birds  varies  from  four  to  six  pounds,  while  that  of  the  hena 
exceeds  that  of  the  cocks. 


PAIR     OF     TJTJCK-WIJSTO 

DucK-WraG  BANTAMS. — In  courage  and  endurance  the  Bantams  are  not 
behind  their  larger  relatives,  and  in  constitution  they  are  much  hardier  than 
any  other  of  the  Bantam  breeds.  The  plumage  of  the  Duck-wing  Bantams  is 
precisely  similar  to  that  of  the  larger  breed,  from  which  they  were  undoubtedly 
obtained,  by  long  inter-breeding  with  the  smallest  specimens.  The  carriage 
and  form  are  also  similar ;  but  the  drooping  wing  of  the  Bantam  breed  is  not 
to  be  observed  in  the  game  variety.  In  weight  the  cock  does  not  exceed  one 
and  a  half  pounds,  while  that  of  the  hen  is  about  twenty  ounces.  Game 
fowls  can  be  as  easily  kept  on  a  "  town  lot "  as  any  other  breed,  and  with  as 
little  trouble.  If  they  are  well  fed,  and  proper  care  taken  of  them,  they  are 
not  pre-disposed  to  roam,  but  remain  quietly  at  home. 

SALMON  PILE  GAME. — Coloring  of  hens  is  a  buff  or  straw  color,  under- 
lined with  white,  and  has  a  rich  creamy  or  salmon-colored  look ;  although 
some  specimens  are  shaded  more  or  less  with  red  or  light  wine  cast.  Cocks 
at  maturity  are  beautiful,  and  in  hackle  and  sickle  featherings  would  be  ob- 
served as  peculiar  to  this  variety.  There  are  but  few  fanciers  who  have 


56  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

shown  birds  of  this  variety,  to  our  knowledge,  in  this  country;  they  claim 
for  them,  however,  great  excellence,  as  producers  of  eggs  and  for 
table  qualities. 

DOMINIQUE  GAMES  take  their  names  from  fowls  which  are  common  on 
the  Island  of  Dominica,  and  in  feathering,  especially  on  cocks,  are  really  very 
beautiful.  They  are  long  and  rangy  in  body,  well  set  up  or  stationed,  high, 
fine  heads,  and  invariably  possess  thin  single  combs,  free  from  tassel  or  head- 
feathers,  while  neck-hackle  or  shawl  is  made  up  of  long  fringe-like  feathers, 
quite  uniformly  dotted  or  penciled — so  too  of  the  tail  hackles.  The  hens 
are  quite  uniform  in  feathering,  although  they  have  more  subdued  colors. 
They  are  very  hardy  fowls  and  most  prolific  layers.  Flesh  is  yellow,  and  as 
in  almost  all  of  the  game  varieties,  of  fine  grain  and  excellent  flavor.  This 
variety  of  fowl  is  said  to  be  quite  scarce  in  this  country. 

GEORGIAN  GAME. — This  well  known  variety  of  fowls  came  originally 
from  Europe,  brought  over  by  a  gentleman  who  was  a  native  of  Geor- 
gia, and  celebrated  in  his  time  for  the  reputation  his  game  fowls  made 
for  him  in  sporting  circles  South.  The  breed  is  now  generally  recognized  by 
most  of  the  poultry  clubs,  and  ranks  high  with  many  leading  fanciers.  They 
are  claimed  to  have  superior  laying  and  table  qualities,  hardiness,  courage, 
(and  what  no  one  will  question  who  has  ever  seen  them,)  beauty  of  plumage, 
shape  and  carriage.  They  are  well  calculated  to  stand  the  rigors  of  our 
northern  climate,  and  must  be  admirably  adapted  to  our  warm  and  genial 
southern  clime. 

THE  MALAY  GAME. — Mr.  DARWIN,  in  his  new  work  "  On  the  variations 
In  Animals,"  claims  distinctly  that  the  Malay  has  been  bred  for  years  as  a 
game  fowl  in  India;  is  noted  for  its  courage  and  endurance;  proves  suc- 
cessful in  the  cock-pits  of  India  and  adjacent  islands.  He  says  they  are  a 
small  breed  of  fowls,  and  are  designated  in  Europe  as  the  "  Indian  Games ;" 
but  in  reality  are  of  the  original  Malay  species  of  game  fowls.  Mr.  HEWITT 
says  he  is  "  not  aware  of  any  variety  of  fowl  so  cruel,  oppressive,  and  vin- 
dictive as  Malays  ;  they  are  literally  the  tyrants  of  the  poultry-yard."  We 
bred  the  red  Malay  years  ago,  and  found  that  the  cocks  evinced  such  a  pug- 
nacious disposition  that  we  were  glad  to  get  rid  of  them.  In  our  experience 
with  this  breed  we  found  nothing  commendable  in  them  for  the  amateur  or 
fancier;  the  hens  proving  only  ordinary  layers,  while  neither  the  plumage  or 
build  of  the  cock  is  attractive. 

SPANISH  GAME. — This  variety  of  game  fowl  is  claimed  by  some  writers 
to  be  of  English  origin.  It  is  more  slender  in  the  body,  the  neck,  the  bill 
and  the  legs,  than  any  other  variety,  and  the  colors,  particularly  of  the  cock, 
are  very  bright  and  showy.  The  flesh  is  white,  tender  and  delicate,  and  on 
this  account  marketable ;  the  eggs  are  small,  and  extremely  delicate.  The 
plumage  is  exceedingly  beautiful  —  a  clear  dark-red,  very  bright,  extending 
from  the  back  to  the  extremities,  while  the  breast  shows  a  splendid  black 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


57 


color.  The  upper  convex  side  of  the  wing  is  equally  red  and  black,  and 
the  whole  of  the  tail-feathers  white.  The  beak  and  legs  are  black ;  the  eyes 
resemble  jet  beads ;  very  full  and  brilliant ; 
and  the  whole  contour  of  the  head  gives 
a  most  ferocious  expression. 

BROWN-REDS. — This  breed  of  fowls  has 
been  long  bred  perfect  in  outline,  and  is 
considered  one  of  our  most  desirable  game 
birds.  The  breast  of  the  cock  should  be 
red-brown,  shoulders  frequently  of  orange- 
red  ;  comb  and  face  dark  purple ;  beak  also 
dark;  wing-butts  dark-red  or  brown;  legs 
blackish  brown,  with  dark  talons;  hackle, 
with  dark  stripes;  thighs  like  the  breast; 
tail  a  dark,  greenish  black,  and  the  wing 
should  be  crossed  with  a  glossy  green  bar*. 
The  plumage  of  the  hen  should  be,  as  a 
general  thing,  of  a  very  dark  brown  color, 
and  penciled  with  light  brown ;  neck- 
hackle  dark,  golden,  copper-red,  thickly 
striped  with  dark  feathers ;  comb  and  face 
much  darker  than  that  of  the  cock.  The  BLACK-BREASTED  RED  GAME  BANTAMS. 
tail-feathers  of  the  hens  should  show  a  slight  curve;  if  they  are  spurred  so 
much  the  better. 

BLACK-BREASTED  RED  is  another  breed  of  game  that  has  its  hosts  of 
admirers.  The  plumage  of  this  bird,  as  its  name  signifies,  should  be  of  a 
bright  red,  deeper  on  the  body  than  in  the  hackle.  Red  eyes  denote  pure 
blood  —  any  other  colored  eye  in  this  breed  stamps  it  as  a  cross.  The  cock's 
hackle  is  striped  underneath,  but  never  above ;  the  comb  and  wattles  bright 
red ;  the  wings  are  of  the 
same  color  in  the  upper  part, 
and  rich  red  chestnut  in  the 
lower,  with  steel  blue  bar 
across;  breast  bluish-black, 
with  glossy  reflections ; 
thighs  the  same;  tail  green- 
ish black,  without  much 
down  at  the  roots  of  the 
feathers;  legs  are  usually 
willow  in  color.  The  hen 
should  be  of  a  rich  par- 
tridge -  brown,  with  red, 
fawn-colored  breast ;  red- 
dish golden  hackle  with  dark  stripes. 


DUCK-WING  GAME  BANTAMS. 


There  are  several  other  game  fowls 


58 

which  have  their  friends  and  admirers  in  this  country,  such  as  White,  Black, 
Gray,  Dark  Gray  and  Piles  of  all  colors,  but  those  considered  of  most  merit 
by  breeders  are  given  in  their  order. 

PILE  GAME. — The  plumage  of  these  fowls  should  have  a  proportion  of 
white  as  one  of  its  compound  colors.  The  cocks  of  all  the  various  strains 
of  Piles  are  red  and  white,  yellow  and  white,  in  one  or  other  of  the  shades 
of  those  colors.  The  best  Piles  are  bred  by  crossing  red  and  white  game, 
but  may  also  be  bred  from  a  Pile  cock  and  Pile  hens.  Some  of  the  best  and 
purest  may  be  bred  from  a  Spangled  cock  and  White  hen.  The  object  of  the 
breeder,  particularly  of  show  birds,  should  be  to  get  the  colors  of  the  cocks 
as  distinct  and  as  brilliant  as  possible. 

THE    BOLTON    GRAYS. 

This  breed  of  fowls  derives  its  name  from  having  first  been  successfully 
raised  in  and  near  Bolton,  England.  They  are  now  found  in  almost  all  large 
poultry-yards  in  America,  as  well  as  in  Europe.  They  are  also  knowrn  in  some 
parts  of  the  United  States  as  the  Creole  fowl,  from  the  mottled  appearance 
of  the  hen,  whose  every  feather  is  delicately  marked  with  alternate  bands  of 
black  and  white,  legs  and  feet  a  light  blue,  and  very  short.  The  neck-hackle 
is  white.  The  cock's  plumage  is  different  from  the  above  in  many  respects, 
his  feathers  being  nearly  white.  His  tail  is  black,  and  legs  and  feet  the  color 
of  those  of  the  hen,  but  are  much  longer.  In  weight  he  is  less  than  the  hen. 
Those  of  our  own  raising  weigh  about  five  pounds  to  the  hen,  and  about 
three  and  a  half  or  four  pounds  to  the  cock.  One  singular  peculiarity  of  the 
hens  of  this  breed  is  that  they  are  furnished  with  spurs  over  an  inch  in  length, 
while  those  of  the  cock  are  much  shorter.  The  Bolton  Grays  begin  laying 
early  in  February,  and  continue  throughout  the  year.  If  well  fed,  they  will 
lay  all  the  year  round.  Their  eggs  are  below  the  average  size ;  but  what 
they  lack  in  size  is  made  up  in  number.  As  a  breed,  they  are  exceedingly 
hardy,  and  thrive  where  many  breeds  would  perish.  They  are  not  good  sit- 
ters, and  their  eggs  must  be  set  under  some  other  fowl.  They  are  never 
inclined  to  wander  away  from  their  coops. 

THE    BLACK   SPANISH. 

This  is  one  of  our  best  black  breeds  of  fowls,  laying  as  they  do  a  large 
sized  and  meaty  egg.  The  cock  should  carry  himself  very  stately  and  up- 
right, the  breast  well  projecting,  and  thtfe  tail  standing  well  up.  The  sickle- 
feathers  should  be  perfect  and  fully  developed,  and  the  whole  plumage  a 
dense  jet  black,  with  glossy  reflections  in  the  light.  The  hen  should  be 
equally  dense  in  color,  but  is  much  less  glossy.  Any  white  or  speckled 
feathers,  which  now  and  then  occur,  are  fatal  faults.  The  legs  should  be 
blue,  or  dark  lead-color;  any  approach  to  white  is  decidedly  bad.  The  legs 
of  both  sexes  are  long,  but  the  fowl  should  nevertheless  be  plump  and  heavy. 
The  comb  must  be  large  in  both  sexes,  and  of  a  bright  vermillion  color. 
That  of  the  hen  should  fall  completely  over  on  one  side  ;  but  the  cock's  comb 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


59 


must  be  perfectly  upright.  The  indentation  also  must  be  regular  and  even, 
and  the  whole  comb,  though  very  large,  quite  free  from  any  appearance  of 
coarseness.  Any  sign  of  a  twist  in  front  is  a  great  fault.  The  most  im- 


portant point,  however,  is  the  white  face.  This  should  extend  as  high  as 
possible  over  the  eye,  and  be  as  wide  and  deep  as  possible.  At  the  top  it 
should  be  neatly  arched  in  shape,  approaching  the  bottom  of  the  comb  as 


60  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

nearly  as  possible,  and  reaching  sideways  to  the  ear-lobes  and  wattles,  meet- 
ing also  under  the  throat.  In  texture  the  face  ought  to  be  as  fine  and  smooth 
as  possible.  The  ears  are  large  and  pendulous,  and  should  be  as  white  as 
the  face.  Any  fowls  with  red  specks  in  the  face  are  considered  very  faulty. 

WRIGHT  says  the  other  principal  varieties  of  Spanish  fowls  are  Minorca  or 
Red-faced  Black,  the  White,  the  Blue  or  Andalusian,  and  the  Ancona,  Gray, 
or  mottled  breed.  The  plumage  of  the  White  Spanish  is  of  snowy  white- 
ness and  resembles  somewhat  the  White  Leghorn.  We  found  the  Spanish 
in  Western  New- York  to  be  very  susceptible  to  disease,  and  great  care  was 
necessary  to  keep  their  combs  and  wattles  from  being  frost-bitten.  In  a 
warm  climate,  we  dare  say,  the  Spanish  as  a  class  cannot  be  beaten.  They 
do  not  do  well  in  confinement;  they  are  predisposed  to  roam;  such  has  been 
our  experience  with  them. 

THE    PLYMOUTH    ROCKS. 

This  breed  of  fowls  we  hardly  think  is  known  outside  of  the  New  Eng- 
land States.  It  is  said  the  Plymouth  Rock  is  produced  by  crossing  a  Cochin 
China  cock  with  a  hen,  a  cross  between  the  Fawn-colored  Dorking,  the  great 
Malay,  and  the  Wild  Indian.  The  cock  has  been  bred  to  stand,  at  a  year 
old,  from  twenty  to  twenty-five  inches  high,  and  weigh  from  eight  to  ten 
pounds  ;  the  pullets  from  six  to  seven  pounds  each.  Generally  speaking,  the 
pullets  are  very  early  layers  ;  commencing  at  five  months  of  age  and  con- 
tinue to  lay  until  the  molting  season.  They  lay  a  medium  sized  egg,  of  a 
rich  and  reddish-yellow  color.  The  plumage  of  these  fowls  is  very  rich  and 
variegated,  showing  off  in  the  sun  the  most  brilliant  hues.  The  cocks  are 
usually  of  a  beautiful  red  or  speckled  color,  and  the  hens  of  a  darkish  brown. 
Some  of  the  colors  thrown  by  this  breed  are  not  dissimilar  to  the  Dominique 
fowl.  They  have  very  fine  flesh,  and  are  fit  for  the  table  at  an  early  age. 
The  legs  are  quite  large,  and  usually  blue  or  green,  but  occasionally  yellow 
or  even  white,  and  frequently  having  five  toes  upon  each  foot.  Some  of  the 
varieties  have  the  legs  occasionally  slightly  feathered.  They  have  large 
single  rose-colored  or  red  combs  and  wattles  ;  cheeks  are  rather  large  ;  tails 
stout  and  short,  and  very  small  wings  in  proportion  to  their  bodies.  The 
chicks  are  quite  hardy  and  have  the  same  uniformity  in  size  and  appearance 
as  those  of  the  pure  bloods  of  primary  races.  The  hens  make  good  mothers 
and  close  setters. 

THE    JERSEY   BLUES. 

These  fowls  were  bred  to  some  extent  twenty  years  ago,  and  were 
deemed  by  many  a  very  valuable  breed.  In  1855  we  bred  them  for  a  time, 
but  finding  them  possessed  of  no  superior  qualities,  discarded  them  for  the 
White  Shanghaes.  The  color  of  the  Jersey  Blue  is  a  light  blue,  sometimes 
approaching  a  dun  ;  the  tail  and  wings  rather  shorter  than  those  of  the  com- 
mon fowl ;  the  legs  are  generally  black,  though  we  have  bred  them  of  a  dark 
blue  color,  somewhat  lightly  feathered.  They  proved  with  us  perfectly 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


61 


hardy,  but  were  not  prolific  egg-producers.  The  cocks  at  a  year  old  weigh 
from  six  to  eight  pounds,  while  the  hens  weigh  from,  five  to  seven  pounds ; 
flesh  rather  coarse,  stringy  and  unnutritious. 


THE    FRENCH    BREEDS. 


The  French  breeds  of  fowls  lately  introduced  in  this  country  may  be 
classed  as  first,  the  Houdan,  second,  the  Creve-Coeurs,  and  third,  the  La 
Fleche.  The  de  Bresse,  du  Mans,  de  Breda,  Courte  Pattes,  and  the  more 


ornamental,  as  the  Padoue,  Chamois,  Hermines  and  Hallandais  are  known 
only  in  this  country  by  name.  The  Houdan  and  Creve-Coeurs  are  bred  to 
some  considerable  extent  in  this  country,  but  the  La  Fleche  has  not  as  yet 
been  raised  with  sufficient  productiveness  or  hardihood  among  us  to  be  fully 
appreciated.  We  think  they  may  be  successfully  bred  in  our  warm  and 
genial  southern  climate,  for  when  once  reared  they  stand  second  to  none  as  a 
table  fowl,  or  layers  of  very  large  eggs. 

THE  HOUDANS. — These  birds  derive  their  name  from  a  village  in  France, 
where  they  were  originated.     They  are  held  in  as  high  estimation  in  France 


62 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


as  the  Dorkings  are  in  England.  This  breed  needs  no  inducement  to  increase 
and  multiply,  for  they  are  easily  reared  and  fattened,  and  being  constant 
layers  of  good  sized  eggs,  with  the  quality  of  the  flesh  fine,  they  are  a  de- 
sirable fowl  for  the  poultry  keeper  to  breed.  They  possess  vivacity  tending 
to  wildness,  bearing  confinement  and  enjoying  liberty  with  spirits  that  never 
flag;  they  are  "bright  as  a  flower  and  upright  as  a  bolt."  At  shows  it  is 
required  of  them  to  possess  the  fifth  toe,  and  perpetuate  the  useless  mon- 
strosity of  their  semi-original,  the  Dorking,  from  whom  and  the  silver 


OF     CR-EVE  -  CCEURS. 

Padoue  they  are  doubtless  descended.  Color  rocky  white  and  black;  an 
even  speckled  proportion  of  each  preferred.  Occasional  stained  feathers 
appear  in  the  purest  blood,  but  red  ones  tend  to  disqualify.  The  head  is 
crowned  with  a  fierce  tuft,  and  on  the  front  rises  a  horned  or  double-leafed 
comb,  the  center  having  the  appearance  of  an  ill-shaped  long  strawberry. 
The  whiskers  and  beard  are  striking,  growing  well  up  on  the  face  of  both 
cock  and  hen.  The  legs  are  spotted  leaden  grey.  The  hen's  crest  should  be 
thick  and  full,  showing  as  little  comb  as  possible.  The  coup  tfceil  of  a  com- 
pany of  these  birds  is  most  brilliant,  and  it  is  to  be  hoped  that  their  weight 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


63 


(as  yet  but  moderate)  may  in  time  approximate  to  that  of  the  Dorking, 
whose  contour  and  volume  they  imitate. 

THE  CREVE-CrauRS. — The  Creve-Cosurs  are  of  bold  mien  and  grave  as- 
pect, with  black  plumage  glistening  with  green ;  crested  heads  lighted  up 
with  crimson-colored,  antler-like  comb.  Their  contour  strikes  the  observer 


OF   THE 

HJU7ERSITY 


with  the  idea  of  usefulness  and  dignity,  nor  is  the  notion  illusory;  short- 
legged,  heavy,  with  little  offal,  much  aptitude  to  fatten,  and  (save  when  very 
newly  imported)  sufficiently  robust,  steady  egg-producers,  and  growing  to 
adolescence  with  moderate  care,  they  merit  our  careful  regard.  To  go  into 
detail,  the  crest  of  the  cock  should  be  formed  of  lancet-like  feathers,  fairly 


64 


THE  PEOPLE'S  PRACTICAL  POULTKY  BOOK. 


raised;  not  too  regularly  placed ;  the  comb  should  be  full  and  large,  regu- 
larly irregular,  with  pendent  and  long  wattles,  voluminous  and  deep  beard, 
thick  plumage,  especially  on  the  breast,  full  tail,  horizontal  back,  short  legs 
of  a  leaden-blue  color,  firm  claws.  The  crest  of  the  hen  is  more  round,  soft, 
and  thick ;  the  less  appearance  of  comb  or  wattles  the  better.  Though  a 
perfect  blackness  of  color  is  required  in  both  sexes,  the  very  best  specimens 
will  show  a  white  feather  or  two  in  the  crest  as  age  advances,  but  red  or 
straw  colored  streaks  are  not  tolerated  among  the  aristocracy  of  the  breed. 
They  came  originally  from  Normandy,  principally  the  county  d'Ange,  where 
lies  the  pretty  village  of  Creve-Coeur. 


IPAIR,     OF     Q-TJELDERS. 

THE  LA  FLECHE. — The  La  Fleche  is  a  Malay  in  hight,  a  Spanish  in  color, 
and  a  Dorking  in  size.  It  possesses  a  firmly  knit,  angular  body,  poised 
proudly  on  long,  nervous,  strong  limbs,  not  showing  the  bird's  complete  size, 
owing  to  the  closeness  of  his  feathering ;  a  little  spike  of  feathers  is  placed 
behind  the  comb,  which  appears  as  a  double  horn ;  the  aspect  of  a  rhinoceros 
is  given  to  the  head  by  a  dwarf  protuberance  between  the  nostrils,  which  are 
much  expanded ;  very  long  pendant  wattles ;  large  opaque  white  ear-lobes, 
expanding  in  a  cravat;  gently  curved  strong  beak;  neck-hackles  long  and 
fine,  reflecting,  as  well  as  the  feathers  of  breast,  wing  and  upper  tail,  violet 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  65 

and  green  black ;  color  not  so  bright  below ;  claws  especially  strong ;  legs 
slaty  blue,  and  in  age  leaden  gray.  Hen  identical,  but  somewhat  smaller, 
with  less  comb,  ear-lobe  and  wattles.  She  grows  for  twelve  months,  the 
cock  for  eighteen;  and  it  is  this  continuity  of  growth  that  enables  the 
breeder  of  this  superb  table  fowl  in  France  to  obtain  a  golden  price  for  his 
spring  lots.  The  young  feather  slowly.  They  are  raised  on  the  commons  of 
the  arrondissement  of  La  Fleche. 

THE    GUELDEES. 

This  variety  of  fowls  is  as  yet  very  little  known  in  this  country,  but 
what  we  can  learn  of  their  qualities,  from  those  who  have  experimented  with 
them,  we  are  led  to  believe,  after  they  have  become  acclimated,  they  will 
prove  a  very  desirable  breed.  These  birds  were  first  found  in  Holland  and 
Belgium,  and  are  known  in  those  countries  as  Guelderlands,  being  so  called 
after  a  .province  in  Holland,  lying  south  of  the  Zuyder-Zee.  There  are 
White,  Black  and  Cuckoo  Guelders  bred  in  this  country.  A  gentleman  of 
our  acquaintance,  who  has  bred  these  birds  for  the  last  two  or  three  years, 
considers  them  superior  to  any  of  the  French  fowls,  and  in  some  respects 
prefers  them  to  Houdans. 

The  Guelders  are  of  medium  size,  with  full,  prominent  breasts,  and  large 
flowing  tails.  Their  peculiar  characteristics  are  in  the  head,  which  is  desti- 
tute of  either  feathers,  crest  or  comb,  the  latter  is  very  peculiar  in  shape, 
being  hollowed  or  depressed  instead  of  projecting,  with  two  prominent  spikes 
on  each  side  of  the  back  of  the  comb.  To  breed  them  to  the  standard,  they 
should  not  have  any  comb  whatever,  except  the  two  little  spikes  project- 
ing. Cheeks  and  ear-lobes  red  ;  wattles  red,  and  in  the  cock  very  long  and 
pendulous.  The  beak  in  the  White  should  be  of  a  milk-white  color.  The 
thighs  well  furnished  and  vulture  hocked,  and  the  shanks  of  the  legs  feath- 
ered to  the  toes,  though  not  heavily.  The  plumage  is  close  and  compact, 
resembling  very  much  that  of  the  Game  fowl,  which  makes  them  appear,  in 
size,  much  smaller  than  they  really  are ;  the  color  of  the  plumage  in  one  is 
pure  white,  and  in  the  other  pure  black.  To  produce  the  Cuckoo-colored 
bird  a  Black  Guelder  cock  should  be  placed  with  a  White  Guelder  hen.  By 
this  cross  Cuckoo-colored  birds  of  a  beautiful  variety  have  been  thrown.  It 
is  said  that  the  Guelders,  thus  far,  have  withstood  our  cold  and  changeable 
northern  climate  equally  as  well  as  the  Asiatic  breeds ;  have  proved  very 
hardy  and  less  susceptible  to  sickness  than  any  other  class  of  fowls.  They 
are  small  eaters,  lay  a  large,  smooth-shelled  egg,  and  seldom  desire  to  sit. 
As  egg-producers,  especially  in  cold  weather,  it  is  asserted  they  are  not  sur- 
passed even  by  the  Leghorn,  and  lay  throughout  the  year  more  eggs  than 
any  other  breed  of  fowls.  Their  flesh  is  nearly  as  delicate  and  juicy  as  that 
of  the  Houdan.  The  chicks  are  easily  reared,  under  ordinary  circumstances, 
and  feather  up  very  quickly. 

5 


66 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


THE    DOMINIQUE. 

In  speaking  of  these  fowls,  Mr.  BEMENT  says  "  they  are  distinguished  as 
Dominique  by  their  markings  and  their  color,  which  is  generally  considered 
an  indication  of  hardiness  and  fecundity.  They  are  by  some  called  '  Hawk- 
colored  fowls  '  from  their  resemblance  to  the  birds  of  that  name.  We  sel- 
dom see  bad  hens  of  this  variety,  and,  take  them,  all  in  all,  we  do  not  hesi- 
tate in  pronouncing  them  one  of  the  best  and  most  profitable  breed  of  fowls, 
being  hardy,  good  layers,  careful  nurses,  and  affording  excellent  eggs  and 
first  quality  flesh."  Dr.  BENNETT,  in  his  description  of  the  Dominique, 


DOMINIQUE    COCK. 

sayg: — "The  prevailing  and  true  color  of  the  Dominique  fowl  is  a  light 
ground,  undulated  and  softly  shaded  with  a  slaty  blue  all  over  the  body,  (as 
indicated  in  the  portrait  of  the  cock  herewith  given,)  forming  bands  of 
various  widths ;  the  comb  of  the  cock  is  variable,  some  being  single,  while 
others  are  double  —  most,  however,  are  single ;  the  iris,  bright  orange  ;  feet 
and  legs  are  bright  yellow  or  buff  color ;  bill  the  same  color  as  the  legs." 
Browne's  Poultry  Yard  remarks  that  they  are  not  only  good  layers,  sitters 
and  nurses,  but  that  "  their  beautiful  appearance,  when  in  full  plumage,  is 
quite  an  acquisition  to  the  farm-yard  or  lawn."  Taken  all  in  all  we  consider 
them  one  of  our  very  best  breeds  of  native  fowls,  and  one  that  alters  little  by 
in-and-in  breeding. 


THE  PEOPLE'S  PKACTICAL  POULTKY  BOOK. 


67 


THE    BANTAMS. 


Since  the  first  introduction  of  the  Bantam  breed  of  fowls  they  have  rami- 
fied into  many  varieties,  none  of  which  are  destitute  of  elegance,  while  some, 


TRIO    OF    SILVER,    SEBRIGKHT 

indeed,  are  remarkably  beautiful.     All  are,  or  ought  to  be,  of  small  size,  but 
lively  and  vigorous,  exhibiting  in  their  movements  both  grace  and  stateliness. 


TRIO    OF    iPEKIN    OR    COCHIN     BA.NT.AJVIS. 


68 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


The  feather-legged  Bantam  is  very  remarkable  for  the  tarsi,  or  beams  of  the 
legs,,  being  plumed  to  the  toes  with  stiff,  long  feathers  which  brush  the 
ground.  The  black-breasted  reds  are  considered  fine  birds.  They  are  red  in 
color,  with  a  black  breast  and  single  dentated  comb.  The  tarsi  are  smooth, 
and  of  a  dusky  blue.  When  this  breed  are  bred  pure,  it  yields  in  spirit  and 
courage  to  none,  and  is,  in  fact,  a  game  fowl  in  miniature,  being  as  beautiful 
and  graceful  as  it  is  brave.  A  pure  white  Bantam  is  also  a  beautiful  bird, 
and  as  courageous  as  it  is  beautiful.  The  Golden  and  Silver  Sebrights,  the 
Nankeen  and  Pekin  Cochins  are  also  remarkably  handsome  birds,  as  are  also 
the  Black  Bantams. 

GOLDEN  AND  SILVER  SEBRIGHT  BANTAMS. — The  plumage  of  the  Golden 
Sebright  is  of  golden  color,  and  the  Silver  Sebright  of  a  silver  white,  with  a 
glossy  jet  black  margin;  the  cocks  have  the  tail  folded  like  that  of  the  hen, 

with  the  sickle  feathers  shortened 
or  nearly  straight,  and  broader  than 
usual. 

BLACK  BANTAMS. — The  plumage 
of  the  Black  Bantam  is  a  uniform 
black  in  color,  resembling  that  of 
the  Black  Spanish  ;  tail  of  the  cock 
arched;  legs  short,  dark  blue  or 
black,  and  perfectly  clean  ;  comb  a 
bright  red;  ear-lobes  white;  face 
red.  Hen  not  to  exceed  eighteen 
and  the  cock  twenty  ounces. 

WHITE  BANTAMS. — The  plumage 
of  the  White  Bantam  is  pure  white, 
with  legs  white  and  well  feathered. 
They  should  not  exceed  two  pounds 

GOLDEN  SEBRIGHT    BANTAMS.  ^"6  pair. 

PEKIN  OR  COCHIN  BANTAMS.  —  This  most  remarkable  of  all  the  numerous 
breeds  of  Bantams  was  first  introduced  in  England  in  1862  or  '63,  and  one 
or  two  pairs  have  been  shown  in  this  country.  It  is  said  the  original  pro- 
genitors were  stolen  from  the  Summer  Palace,  at  Pekin.  They  partake  some- 
what of  the  habits  of  the  Cochin  Chinas,  and  resemble  Buff  Cochins  very 
much  in  color  and  form,  possessing  the  feather-leg,  abundant  fluff,  presenting, 
as  the  engraving  shows,  a  most  singular  appearance.  To  breed  them  perfect 
birds  in  this  country,  will  require  great  skill ;  still,  by  being  crossed  with 
other  breeds  of  feather-legged  Bantams,  to  introduce  fresh  blood,  and  then 
breeding  back  to  the  pure  strain,  may  have  the  desired  effect.  The  Pekin 
Bantams  are  very  tame,  the  hens  are  good  sitters  and  mothers ;  the  males 
even  take  a  share  in  brooding  the  chicks.  Their  novelty  will  undoubtedlv 
make  them  great  pets  among  bird  fanciers. 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


69 


THE  JAPANESE  BANTAM  is  said  to  have  been  imported  from  Japan.  They 
are  very  short  legged,  and  have  a  large  single  comb.  In  color  some  are  mot- 
tled; others  have  a  pure  white  body,  with  a  glossy,  jet-black  tail.  This 
variety  is  very  pretty.  As  a  whole,  the  Bantams,  though  small,  are  not 
without  their  good  qualities. 

THE    SILKY. 

This  variety  of  fowls,  as  we  learn  from  the  Practical  Poultry  Keeper, 
possesses  two  distinct  peculiarities.  The  webs  of  the  feathers  have  no  ad- 
hesion, and  the  plumage  is  therefore  "  silky,"  or  consisting  of  a  number  of 
single  filaments,  which  makes  the  bird  appear  much  larger  than  it  really  is, 


OF    SULKY    FOWLS. 


the  actual  weight  of  the  cock  being  generally  under  three  pounds,  and  of  the 
hen  about  two  pounds.  The  color  is  usually  pure  white,  but  other  colors  are 
occasionally  seen.  The  second  peculiarity  is  the  dark  tint  of  the  bones  and 
skin,  from  which  the  name  of  "  negro  "  fowls  is  derived.  The  skin  is  of  a 
very  dark  violet  color,  approaching  to  black,  even  the  comb  and  wattles 
being  a  dull  dark  purple.  The  bones  also  are  covered  with  a  nearly  black 
membrane,  which  makes  the  fowl  anything  but  pleasant  to  look  at  upon  the 
table  ;  but  if  the  natural  repugnance  to  this  can  be  overcome,  the  meat  itself 
is  white,  and  very  good  eating  ;  indeed  superior  to  that  of  most  other  breeds. 
The  plumage  is  often  so  excessively  developed  as  to  give  the  birds  a  most 
grotesque  appearance.  Our  illustration  is  not  in  the  least  exaggerated,  and 
is  a  good  representation  of  many  specimens  of  the  breed.  The  comb  varies 
in  shape  ;  but  a  Malay  comb  is  best.  There  is  generally  a  small  crest  on  the 


70 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


top  of  the  head.  The  legs  are  mostly  well  feathered  to  the  ground,  and  often 
have  five  toes  ;  but  neither  point  is  universal.  The  sole  value  of  the  Silky 
fowl  is  as  a  mother  to  Bantams,  or  other  small  and  delicate  chickens,  such  as 
pheasants  or  partridges.  For  such  purposes  they  are  unequaled,  the  loose 
long  plumage  affording  the  most  perfect  shelter  possible.  They  are,  of 
course,  peculiarly  susceptible  to  cold  or  wet,  and  have  no  other  value  than 
that  stated,  except  from  their  singular  and  not  unornamental  appearance. 

THE    BLACK   JAVAS. 

This  species  of  birds  are  said  to  be  among  the  most  valuable  breeds  of 
this  country,  and  are  frequently  described  as  Spanish  fowls.  Their  plumage 
is  of  a  black  or  dark  auburn  color ;  legs  large  and  thick ;  single  comb  and 
wattles.  They  are  -prolific  layers,  their  eggs  being  large  and  as  well  flavored 
as  those  of  the  Black  Spanish.  They  are  a  perfectly  hardy  breed  and  easily 
reared. 


OLD    FARMER.    .FOGEY'S    FOWLS. 


TURKEYS— MANAGEMENT  AND  DIFFERENT  BREEDS. 


PECULIARITIES     OP    THE     TUEKEY. 

THAT  the  turkey  has  some  singular  peculiarities  in  its  nature  cannot  well 
be  gainsayed.  Among  them  may  be  mentioned  its  uncommon  tenderness 
when  young,  and  its  unqualified  hardiness  when  full-grown.  Nothing  in  the 
poultry  yard  is  so  tender,  delicate,  and  so  easily  destroyed  when  first  hatched 
as  the  turkey.  It  is  easily  chilled,  past  recovery,  by  cold  or  storms,  and  yet, 
when  full-grown,  it  will  endure  some  of  the  most  severe  and  pelting  storms  of 
mid-winter.  We  have  seen  them  roost  high  on  the  apple  trees,  during  a 
fierce  north-easter,  with  the  snow  and  ice  collecting  upon  their  heads,  appa- 
rently unconcerned  about  shelter  or  protection. 

THE    BEARING    OF   TURKEYS. 

The  rearing  of  turkeys  should  be  one  of  the  duties  of  our  farm-house 
wives,  for  the  turkey  is  a  part  of  our  rural  and  domestic  economy.  In 
our  opinion,  no  farm  yard  seems  complete  without  having  therein  a  few 
turkeys  commingling  with  other  fowls,  for  they,  next  to  the  common  fowl, 
are  the  most  useful  and  valuable  of  our  domestic  birds ;  still,  to  rear  them 
successfully  requires  patience  as  well  as  great  care  in  the  management  of 
their  young. 

HATCHING    OF     TURKEYS. 

To  rear  a  brood  of  turkeys  with  any  kind  of  certainty  of  success,  the 
eggs  should  be  placed  under  the  common  barn-yard  fowl,  or,  perhaps,  as 
the  Brahma  makes  a  good  mother,  a  hen.  of  that  breed  will  answer  as  well. 
\Ve  would  advise,  by  all  means,  not  to  have  the  eggs  set  under  the  hen 
turkey — though  they  are  inveterate  sitters,  they  are  poor  mothers,  and  it 
is  ten  chances  to  one  if  they  will  prove  successful,  with  their  roaming  habits, 
in  rearing  their  young.  The  mother  never  proves  a  good  provider  for  them ; 
she  never  scratches  for  her  young  like  the  hen,  but  generally  leaves  them  to 
shift  for  themselves  as  soon  as  hatched.  The  young,  at  the  moment  of 
their  birth,  give  no  sign  of  seeking  their  food, — but,  being  reared  by  a 
common  hen,  whose  instincts  lead  her  to  scratch  and  peck  for  her  chicks — 
the  young  turkeys  soon  learn  to  imitate  her  example,  which  determines 


72  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

i 

them  to  pick  up  their  food   and   keeps    them    from    starving  to    death,  as 
they  naturally  do  when  left  to  be  provided  for   by  the  hen  turkey. 

TREATMENT    OF   THE    YOUNG. 

Turkeys,  when  young,  are  quite  tender,  and  need  generally  more  than 
the  "  slip-shod  "  or  "  make-shift "  attention  awarded  them  by  many  farmers. 
The  first  and  most  essential  thing  after  hatching  is  to  keep  them  in  a  dry 
and  warm  location.  It  usually  takes  from  thirty  to  thirty-two  days  for  the 
eggs  to  hatch.  As  they  are  hatched  the  hen  or  hen  turkey,  in  which  ever 
case  it  may  be,  should  be  placed  in  a  coop  with  her  young  brood.  We  should 
recommend  the  "  rat-proof"  coop  to  all  breeders.  For  the  first  three  or 
four  weeks  after  hatching,  great  care  should  be  taken  by  the  breeder  to  keep 
them  from  the  scorching  sun,  drenching  rains,  and  the  heavy  morning  and 
evening  dews  ;  and  this  is  wljy  the  young  should  be  placed  in  the  "  rat- 
proof"  coop — that  they  may  be  kept  dry.  Moisture,  internal  or  external,  is 
generally  certain  death  to  chickens ;  cleanliness  of  the  coops  should  be  rigor- 
ously observed  ;  dry,  gravelly  land  is  the  most  proper  place  to  keep  them  on  ; 
avoid  all  grass-plats  with  the  movable  coop.  The  chicks  should  never  be 
allowed  to  leave  the  coop  in  the  morning  until  the  dew  is  off  the  grass ;  be 
sure  to  coop  them  in  wet  and  unpleasant  weather.  The  American  Poul- 
terer's Companion  suggests  that  as  soon  as  the  young  ones  are  removed  from 
the  nest,  they  be  immersed  in  a  strong  decoction  of  tobacco,  taking  care,  of 
course,  that  the  fluid  does  not  enter  the  mouth  or  eyes  of  the  chick,  and 
repeat  the  operation  whenever  they  appear  to  droop. 

THE    CRITICAL   PERIOD    OF   THEIR   LIVES. 

At  two  periods  of  their  lives,  young  turkeys  need  more  care  than  at 
others.  The  first  is  about  the  third  day  after  they  are  hatched ;  and  also  when 
they  throw  out  what  is  termed  the  "  redhead,"  which  they  do  at  six  weeks  of 
age.  This  is  a  very  critical  period  for  young  turkeys,  much  more  so  than  at 
the  period  of  molting;  at  this  time,  therefore,  their  food  must  be  increased,  and 
rendered  more  nutritious,  by  adding  boiled  eggs,  wheaten  flour,  or  bruised 
hemp  seed.  The  English  breeder  succeeds  well  by  feeding  his  brood  a 
"mush,"  made  of  equal  parts  of  cooked  oat  and  barley  meal.  This  crisis 
once  passed,  the  birds  may  be  regarded  as  past  danger,  and  exchange  the 
name  chicks  for  that  of  turkey  poults,  and  are  considered  as  fairly 
"  toughened." 

PREPARATION  OF  FOOD  FOR  THE  YOUNG. 

As  we  have  said  before,  great  care  should  be  exercised  in  the  preparation 
of  their  food.  Do  not  feed  slop  food  of  any  kind.  Many  breeders  feed 
loppered  milk,  but  that  should  be  scrupulously  avoided  ;  it  should  not  be  fed 
under  any  consideration.  Sour  milk,  boiled  to  a  thick  curd,  is  good,  mixed 
with  cooked  Indian  meal,  seasoning  the  same  occasionally  with  black  pepper. 
They  should  be  fed  often,  and  made  to  eat  up  clean  what  food  is  given  them 
before  repeating  the  feeding.  The  food  should  be  thrown  on  the  ground — 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK.  73 

not  in  a  trough — so  that  in  picking  up  their  food  the  gravel  that  adheres  to 
it  will  aid»  their  digestive  organs  to  perform  their  functions.  Never  feed 
Indian  meal  in  an  uncooked  state,  for  it  is  liable  to  bake  in  the  crop,  causing 
death  in  a  very  short  time. "  Water  should  be  placed  in  shallow  dishes,  or  old  tin 
pie-pans,  near  the  coop,  so  that  the  young  can  satisfy  their  thirst  whenever 
inclined.  At  six  weeks  or  two  months  old  the  young  turkeys  may,  as  a 
general  thing,  be  considered  out  of  danger  from  over-feeding,  etc.,  and  should 
then  be  fed  cracked  corn,  boiled  potatoes,  refuse  from  the  table,  buckwheat, 
and  fresh  boiled  meat,  occasionally,  in  small  quantities. 

TO  FATTEN  TURKEYS. 

In  regard  to  fattening  turkeys  on  charcoal,  a  writer  in  the  Germantown 
Telegraph  says  : — "  I  have  recently  made  an  experiment,  and  must  say  that 


DOMESTIC      TURKEY. 

the  result  surprised  me,  as  I  had  always  been  rather  skeptical  upon  the  sub- 
ject. Four  turkeys  were  confined  in  a  pen,  and  fed  on  meal,  boiled  potatoes 
and  oats.  Four  others,  of  the  same  brood,  were  also  at  the  same  time  con- 
fined in  another  pen,  and  fed  daily  on  the  same  articles,  but  with  one  pint  of 
very  finely  pulverized  charcoal,  mixed  with  their  food — mixed  meal  and 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


THE    PEOPLE  S    PRACTICAL   POULTRY    BOOK. 


75 


boiled  potatoes.     They  had   also   a  plentiful  supply  of  broken  charcoal  in 
their  pen.     The  eight  were  killed  on  the  same  day,  and  there  was  a  differ- 


TURKEY. 

ence  of  one  and  a  half  pounds  each  in  favor  of  the  fowls  which  had  been 
supplied  with  the  charcoal,  they  being  much  the  fattest,  and  the  meat 
greatly  superior  in  point  of  tenderness  and  flavor." 


76  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

THE  WILD  TURKEY. 

THE  plumage  of  the  wild  turkey  is  generally  described  as  being  compact, 
glossy,  with  metallic  reflections  ;  leathers  double,  as  in  other  gallinaceous 
birds,  generally  oblong  or  truncated;  tips  of  the  feathers  almost  conceal 
the  bronze  color.  The  large  quill  coverts  are  of  the  same  color  as  the  back, 
but  more  bronzed,  with  purple  reflections.  The  lower  part  of  the  back  and 
tail  coverts  is  deep  chestnut,  banded  green  and  black ;  the  tail  feathers  are 
of  the  same  color,  undulatingly  barred  and  minutely  sprinkled  with  black, 
and  having  a  broad,  blackish  bar  toward  the  tip,  which  is  pale  brown  arid 
minutely  mottled  ;  the  under  parts  duller  ;  breast  of  the  same  color  as  the 
back,  the  terminating  black  band  not  so  broad  ;  sides  dark-colored ;  abdomen 
and  thighs  brownish-gray  ;  under  tail  coverts  blackish,  glossed  with  brown, 
and  at  the  tips  bright  reddish-brown.  The  plumage  of  the  male  is  very 
brilliant ;  that  of  the  female  is  not  so  beautiful.  When  strutting  about,  with 
tail  spread,  displaying  himself,  this  bird  has  a  very  stately  and  handsome 
appearance,  and  seems  quite  sensible  of  the  admiration  he  excites. 

THE    DOMESTIC   TURKEY. 

The  varieties  of  the  domesticated  turkey  are  not  very  distinct.  There 
seems  to  be  a  question  in  the  minds  of  ornithologists  whether  the  domestic 
turkey,  so  called,  is  actually  a  second  and  distinct  species,  or  merely  a  variety 
of  the  wild  bird,  owing  its  diversity  of  aspect  to  circumstances  dependent  on 
locality,  and  consequent  change  of  habit,  combined  with  difference  of 
climate  and  other  important  causes,  which  are  known  in  the  case  of  animals 
to  produce  such  remarkable  effects. 

THE    WHITE   TURKEY. 

The  white  turkey  is  a  most  beautiful  bird,  and  is  supposed  by  some  to  be 
the  most  robust  and  easily  fattened  of  our  domestic  turkeys  ;  but  this,  from 
what  we  have  been  able  to  learn  upon  the  subject,  is  a  grave  error,  they 
proving,  on  the  contrary,  very  delicate  and  hard  to  rear.  But  when  fattened 
and  killed  they  dress  most  temptingly  white  for  the  market,  and  their  flesh, 
when  brought  to  the  table,  is  rather  more  delicate  than  that  of  the  common 
variety. 

THE    BRONZED   BLACK. 

This  is  undoubtedly  the  finest  and  strongest  bird,  resembling  as  it  does,  as 
closely  as  possible,  the  original  stock,  and  looks  not  dissimilar  to  the  wild 
bird,  and  next  to  that  weighs  the  heaviest,  fattens  the  most  rapidly,  and  can 
be  reared  with  much  less  trouble  than  any  other  variety.  We  have  seen  a 
turkey  of  this  species  shown  at  the  New  York  State  Poultry  Exhibition  that 
was  enormous  in  size  ;  he  weighed  upwards  of  thirty-six  pounds.  Some 
turkeys  we  have  seen  are  of  a  coppery  tint,  some  of  a  delicate  fawn-color, 
while  others  were  parti-colored,  and  gray  and  white.  These  are,  however, 
regarded  as  inferior  to  the  Bronzed-Black,  or  Black,  as  their  color  indicates 
Bomething  like  degeneracy  of  constitution,  if  not  of  actual  disease. 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


77 


THE    CRESTED    TURKEY. 

A  specimen  of  this  turkey,  the  only  one,  we  believe,  ever  exhibited  in  this 
country,  was  shown  at  the  New  York  State  Poultry  Show  in  1869,  and 
attracted  considerable  attention  ;  so  much  so,  that  we  have  deemed  it  not 
out  of  place  to  give  an  engraving  of  the  head,  showing  the  crest,  in  these 
pages,  with  what  description  we  are  able  to  gather  of  the  same  from 
eminent  writers  on  natural  history: — "Amongst  the  old  writers  on  the 
natural  history  of  birds,"  says  TEGETMEIER,  "  are  to  be  found  references  to  a 


CRESTED      TURKEY. 


singular  breed  of  turkeys  that  were  furnished  with  full  crests  of  feathers." 
Thus  ALBIN,  in  his  "  Natural  History  of  Birds,"  published  in  1738,  describes 
a  single  specimen,  belonging  to  a  Mr.  CORNELLYSON  of  Chelmsford.  He 
wrote  as  follows  : — "  The  back  and  upper  sides  of  the  wings  are  of  a  dusky, 
yellowish  brown,  the  breast,,  belly,  thighs,  and  under  sides  of  the  wings 


78  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

white,  the  feathers  on  the  lower  part  of  the  belly  and  thighs  were  edged 
with  black  ;  the  tail  white,  the  extreme  feathers  of  which  were  scalloped 
near  the  ends  with  black,  the  next  circular  row  scalloped  with  a  dusky 
yellow ;  the  legs  flesh  color,  having  only  the  rudiments  of  spurs ;  the  claws 
dusky." 

TEMMINCK,  in  his  " Pigeons  et  Gallinaces"  published  at  Amsterdam  in 
1813,  says : — "  The  crested  turkey  is  only  a  .variety  or  sport  of  nature  in  this 
species,  differing  only  in  the  possession  of  a  feathered  crest,  which  is  some- 
times white,  sometimes  black.  These  crested  turkeys  are  very  rare. 
Mademoiselle  BACKER,  in  her  magnificent  menagerie  near  the  Hague,  had  a 
breed  of  crested  turkeys  of  a  beautiful  Isabelle  yellow,  inclining  to  chestnut ; 
all  had  full  crests  of  pure  white." 

The  Rev.  E.  S.  DIXON,  in  his  work  entitled  "  The  Dove-cote  and  the 
Aviary,"  quotes  the  above  passage  from  TEMMINCK,  and  another  from  the 
work  of  Lieut.  BYAM,  descriptive  of  a  race  of  crested  wild  turkeys  in  Mexico. 
The  extract  from  Mr.  BYAM  I  will  not  quote,  as  it  is  quite  evident  that 
the  bird  described  by  him  was  not  a  turkey,  but  a  curassow.  The  con- 
clusion that  Mr.  DIXON  arrived  at  was,  that  there  must  have  been  a  wild 
race  of  crested  turkeys  from  which  the  crested  birds  described  by  ALBIN 
and  TEMMINCK  had  descended.  I  need  hardly  state  that  there  is  not  the 
slightest  possible  foundation  for  such  an  opinion,  nor  for  believing  in  the 
existence  of  wild  crested  fowls,  which  is  also  maintained  by  the  writer. 
Crested  turkeys  are  a  variety,  not  a  species  ;  but  it  is  singular  that  a  variety 
that  was  so  much  admired  many  years  since  should  have  passed  out  of  sight, 
at  least  so  far  as  Europe  is  concerned." 

It  is  singular  that  this  particular  variety  of  an  American  species  should 
now  be  utterly  unknown  in  its  native  country,  lost  entirely  in  Europe,  and 
only  recovered  from  Africa.  When  could  the  breed  have  been  taken  there, 
and  how  came  it  to  be  preserved  among  the  semi-savage  tribes  of  the  in- 
terior, while  it  was  lost  to  the  civilized  races  of  Europe?  Of  the  origin  of 
this  crested  breed  nothing  is  now  known,  but  those  who  are  acquainted  with 
the  theory  of  analogous  variation,  as  propounded  by  DARWIN,  will  have  no 
difficulty  in  understanding  how  such  a  breed  could  originate,  seeing  that 
several  allied  genera  of  crested  birds,  such  as  Pavo,  Lopophorus,  etc.,  exist. 


UNIVERSITY 


DUCKS-THEIR  VARIETIES  AND  MANAGEMENT 


CAN  THET   BE   KEPT  WITH   PEOFIT  ? 

ANY  calculation  as  to  the  return  to  be  expected  by  those  who  keep  ducks, 
says  an  experienced  breeder,  depends  entirely  on  the  possession  of  a  suitable 
locality.  They  are  most  likely  to  be  kept  with  profit  when  access  is  allowed 
them  to  an  adjoining  marsh,  where  they  are  able  in  a  great  measure  to  pro- 
vide for  themselves ;  for  if  wholly  dependent  on  the  breeder  for  their  living 
they  have  such  ravenous,  insatiable  appetites  that  they  would  soon,  to  use  an 
emphatic  phrase,  "  eat  their  heads  off."  No  description  of  poultry,  in  fact, 
will  devour  so  much  or  feed  so  greedy.  But  certain  moderate  limits  are 
necessary  for  their  excursions,  for  otherwise  they  will  gradually  learn  to  ab- 
sent themselves  altogether,  and  acquire  semi-wild  habits,  so  that  when  they 
are  required  to  be  put  up  for  feeding  or  immediate  sale,  they  are  found  want- 
ing. Ducks,  too  early  allowed  their  liberty  on  large  pieces  of  water,  are  ex- 
posed to  so  many  enemies,  both  by  land  and  water,  that  few  reach  maturity ; 
and  even  if  some  are  thus  fortunate,  they  are  ever  after  indisposed  to  return 
to  the  discipline  and  regular  habits  of  the  farm-yard.  They  may  be  kept  in 
health  in  small  enclosures,  by  a  good  system  of  management,  though  we  fear 
not  with  profit,  which  is  the  point  to  which  all  our  advice  must  tend.  There 
is  no  doubt  that 

DUCKS    MAY   BE    MADE    PROFITABLE    AS    EGG-PEODUCEKS, 

but  the  quality  of  their  eggs  and  the  extra  labor  required  to  obtain  them  — 
for  unless  they  are  got  up  every  night  and  confined,  they  will  drop  their  eggs 
carelessly  here  and  there,  where  they  will  not  be  found  —  will  not  allow  them 
to  compete  with  the  hen  in  that  capacity.  Besides,  a  duck  lays  when  eggs 
are  most  abundant,  while  hens'  eggs  may  be  procured  -at  all  seasons.  The 
following  remarks  on  rearing  and  feeding  the  young  are  from  the  pen  of  the 
late  C.  1ST.  BEMENT  :— "  The 

BEST   MODE    OF    EEAEING    DUCKLINGS 

depends  very  much  on  the  situation  in  which  they  are  hatched.  On  hatching 
there  is  no  necessity  of  taking  away  any  of  the  brood,  unless  some  accident 
should  happen ;  and  having  hatched,  let  the  duck  retain  her  young  upon  the 


80 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


nest  her  own  time.  On  her  moving  with  her  brood,  prepare  a  coop  and  pen 
upon  the  short  grass,  if  the  weather  be  fine,  or  under  shelter,  if  otherwise ; 
keep  a  wide  and  shallow  dish  of  water,  often  to  be  removed,  near  by  them. 


THEIR   FIRST   FOOD 


should  be  crumbs  of  bread,  moistened  with  milk ;  curds  or  eggs  boiled  hard 
and  chopped  fine,  are  also  much  relished  by,  and  are  good  for  them.  After 
a  few  days,  Indian  meal,  boiled  and  mixed  with  milk,  and  if  boiled  potatoes 
and  a  few  chives  or  lettuce  chopped  fine  be  added,  all  the  better.  All  kinds 


DRAKE. 


of  sopped  food,  buckwheat  flour,  barley  meal  and  water,  mixed  thin,  worms, 
etc.,  suit  them.  As  soon  as  they  have  gained  a  little  strength,  a  good  deal 
of  pot-herbs  may  be  given  them,  raw,  chopped  fine,  and  mixed  with  a  little 
bran  soaked  in  water,  barley  and  boiled  potatoes  beat  up  together. 

REASONS   WHY   THEY    ARE    USEFUL. 

They  are  extremely  fond  of  angle-worms,  grubs,  and  bugs  of  all  kinds,  for 
which  reasons  it  may  be  useful  to  have  them  run  in  the  garden  daily.  All 
these  equally  agree  with  young  ducks,  which  devour  the  different  substances 
they  meet  with,  and  show,  from  their  most  tender  age,  a  voracity  which  they 
always  retain.  No  people  are  more  successful  in  rearing  ducks  than  cot- 
tagers, who  keep  them  for  the  first  period  of  their  existence  in  pens  two  or 
three  yards  square,  feeding  them  night  and  morning  with  egg  and  flour,  tilt 
they  are  judged  old  enough  to  be  turned  out  with  their  mother  to  forage  the 
field.  It  is  necessary,  to  prevent  accidents,  to  take  care  that  the  ducklings 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


81 


come  regularly  home  every  evening ;  and  precautions  must  be  taken,  before 
they  are  permitted  to  mingle  with  the  old  ducks,  lest  the  latter  should  ill- 
treat  and  kill  them,  though  ducks  are  by  no  means  so  pugnacious  and  jealous 
of  new-comers  as  common  fowls  uniformly  are." 

OUR  PERSONAL   EXPERIENCE. 

In  1862  we  tried  the  experiment  of  rearing  ducks  without  having  the 
water  facilities  said  to  be  necessary  to  make  our  undertaking  successful. 
Against  the  advice  of  breeders  we  bought,  of  the  common  variety,  one  drake 
and  three  ducks  in  the  fore  part  of  February,  placed  them  in  our  back  yard 
and  let  them  run  with  the  rest  of  our  fowls ;  fed  them  regularly,  (as  we  do 
all  other  fowls,)  three  times  a  day,  and  having  placed  at  their  command  or 
convenience  at  all  times  an  eight-quart  basin  full  of  water.  We  did  not  coop 
them  with  our  other  fowls;  understanding  they  would  do  better  in  dark 


ROTTEN 


coops  or  roosts,  we  therefore  made  for  them  two  tight  tent  coops  of  rough 
boards,  with  small,  open  doorways  in  front  in  the  most  secluded  place  we 
could  find  in  the  yard,  between  a  couple  of  trees  and  surrounded  with  shrub- 
bery. The  three  ducks  commenced  laying  about  the  last  of  February,  and 
continued  laying  pretty  regularly  until  the  latter  part  of  August  or  first  of 
September.  In  April  we  set  a  hen  on  thirteen  ducks'  eggs,  which  brought 
off  twelve  young  ducks.  We  did  not  set  any  ducks,  but  continued  to  use 
hens  for  that  purpose,  and  at  the  close  of  the  season  were  rewarded  with  a 


82  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

flock  of  sixty-eight  young  ducklings,  which  brought  in  the  fall,  when  well 
fattened,  from  eight  to  nine  shillings  per  pair,  saying  nothing  of  the  large 
number  of  eggs  used  for  culinary  purposes  in  a  family  of  ten  persons. 

REARING    DUCKS    WITH    HENS. 

In  rearing  young  ducks  with  hens  we  placed  near  the  coops,  which  were 
always  located  in  the  vicinity  of  the  pump,  a  small  pan  or  water-tight  box 
sunk  in  the  ground  to  receive  the  waste  water  from  the  pump,  which  an- 
swered the  purpose  as  well  as  if  they  were  given  a  pond  of  water  to  swim 
in,  and  fretted  the  hen-mother  much  less.  In  fattening  them,  we  gave  them 
plenty  of  boiled  potatoes,  mixed  with  cooked  Indian  meal,  made  into  a  pud- 
ding. We  fed  but  little  corn  or  oats.  They  paid  us  well  for  our  undertak- 
ing, as  they  doubtless  would,  if  the  experiment  were  tried  on  a  larger  scale. 

THE    AYLESKURY. 

This  variety  of  aquatic  fowls  derive  its  name  from  the  town  of  Ayles- 
bury,  England,  and  is  highly  prized  by  breeders  in  this  and  other  countries, 
on  account  of  the  many  good  qualities  which  it  possesses.  They  are  large, 
possess  excellent  table  qualities,  and  are  very  prolific  layers.  As  for  beauty, 
we  do  not  think  a  flock  of  pure  white  Aylesburys  can  be  equaled.  The 
first  importation  of  this  breed  was  made  about  the  year  1854,  we  believe,  by 
JOHN  GILES,  of  Woodstock,  Conn.  The  pure  bred  bird  has  plumage  of  un- 
spotted whiteness ;  a  pale,  flesh-colored  bill ;  a  dark,  prominent  eye,  and 
orange-colored  legs.  Dr.  BENNETT  says: — "The  weight  of  the  adult  Ayles- 
bury  duck  should  at  least  average,  if  properly  fed,  from  ten  to  twelve  pounds 
the  pair.  Instances,  however,  have  occurred  where  the  drakes  have  come  up 
to  eight  pounds  and  upwards,  and  would  in  all  probability,  if  fattened,  reach 
ten  pounds  each.  They  are  very  prolific  layers.  From  two  of  these  ducks 
three  hundred  eggs  have  been  obtained  in  the  course  of  twelve  months,  in 
addition  to  which,  one  of  them  sat  twice,  the  other  only  once,  the  three  nests 
giving  thirty  young  ones.  The  eggs  vary  in  color,  some  being  white,  while 
others  are  a  pale  blue.  As  a  further  recommendation  for  them,  in  an 
economical  point  of  view,  it  is  argued  that  their  consumption  of  food  is  less 
than  that  of  the  common  duck ;  and  another  advantage  may  be  found  in 
their  comparative  silence  from  the  continuous  '  quack,  quack,  quack,'  of  the 
latter  bird.  They  also  attain  greater  weight  in  less  time ;  and,  from  their 
superior  appearance  when  plucked,  are  a  far  more  marketable  article." 

The  carriage  of  the  Aylesbury  duck  is  more  upright  than  that  of  the 
Rouen,  and  from  its  great  powers  of  locomotion  the  bird  is  by  no  means 
addicted  to  such  stay-at-home  habits  as  the  latter.  It  is  not  uncommon  to  see 
the  bill  of  these  ducks  turn  black  or  become  stained  with  dark  spots  as  they 
advance  in  life.  This  disfigurement  has  been  greatly  commented  upon,  but 
no  definite  conclusion  arrived  at,  still  many  are  disposed  to  regard  it  as  heredi- 
tary. It  is  averred  that  the  Aylesbury,  being  a  lighter  breed,  are  better  sit- 
ters and  nurses  than  the  Rouens,  after  the  experience  of  two  or  three  years. 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


83 


The  purchaser  should  be  careful  not  to  confound  the  Aylesbury  with  another 
breed  of  white  ducks  bred  in  this  country,  that  were  originally  imported 
from  Holland ;  the  chief  merit  of  which  consists  in  their  incessant  quacking ; 


CRESTED     DUCK. 

and  is  termed  the  "  Call  Duck."  The  White  Call  Duck  has  a  yellow,  orange- 
colored  bill,  while  it  should  be  recollected  the  bill  of  the  Aylesbury  should 
be  flesh-colored.  I 

THE    ROUEN. 

The  Rouens  are  extensively  bred  in  France  and  England,  as  well  as  in 
this  country,  but  it  is  asserted  by  some  writers,  were  originally  from  France, 


TRIO     OF     MTJSK     OR     BRAZILIAN     DTJCKS. 

and  take  their  name  from  the  city  of  Rouen,  on  the  river  Seine.     TEGET- 
MEIER,  who  is  at  present  acknowledged  authority  on  "  feathery  subjects," 


84  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

geems  to  think  differently  as  regards  the  origin  of  this  variety.  He  says  : — 
"  I  have  been  a  breeder  of  this  duck  many  years,  and  take  much  interest  in 
their  history,  but  could  never  discover  that  Rouen  was  especially  famous  for 
this  breed  of  birds.  On  the  contrary,  from  inquiries  made  of  poultry  fanciers 
and  others  who  have  visited  that  locality,  I  have  found  that  these  birds  were 
not  reared  there  as  a  domestic  fowl,  nor  did  they  abound  in  a  wild  state  in 
that  district.  As  to  the  application  of  the  term,  it  is  most  probable  that  it  is 
a  corruption  of  the  word  roan,  or  '  gray  duck,'  and  the  animal  is  not  without 
some  claim  to  the  cognomen.  As  to  the  origin  of  the  breed,  there  can  be 
little  doubt  that  it  has  been  bred  from  the  Mallard,  enlarged  and  improved 
by  care  and  good  feeding,  and  corresponds  precisely  with  it  in  every  respect 
in  the  details  and  markings  of  the  plumage.  The  markings  found  also  in  the 
wild  species  are  considered  as  the  criteria  of  perfection  by  poultry  fanciers 
and  judges,  at  the  present  day,  which  proves  much  more  than  any  facts  I 
might  advance."  This  breed  of  ducks  is  highly  esteemed  by  breeders  for 
their  large  size  and  deliciousness  of  flesh.  They  are  prolific  layers,  their  eggs 
being  very  large,  and  much  valued  in  England,  it  is  said,  for  culinary  pur- 
poses. It  may  be  imagined,  from  their  large  size,  that  they  must  consume 
much  more  food  than  our  smaller  variety  of  ducks  ;  on  the  contrary,  they  are 
remarkable  easy  keepers,  and  require  less  food  than  the  common  duck.  They 
commence  laying  when  quite  young,  are  perfectly  hardy  and  not  disposed  to 
roam  from  the  immediate  vicinity  of  their  yards.  There  is  but  little  differ- 
ence in  size  between  the  duck  and  the  drake,  and  in  many  instances  the 
former  will  outweigh  the  latter.  They  are  not  good  mothers,  and  their  eggs 
should  be  placed  under  a  hen  to  insure  success  in  raising  the  young.  The 
color  of  the  Rouen  drake  is  as  follows  : — Bill  inclined  to  green,  the  nail  and 
around  the  nostrils  being  black ;  head  and  neck,  as  far  as  the  white  collar, 
which  should  be  very  distinct,  iridescent  green;  throat  and  breast  claret- 
brown  ;  back  scapulars,  and  thighs  gray,  with  minute  wavy  dark  lines  at 
right  angles  to  the  shaft  of  the  feather ;  tail  brown,  with  the  outer  edge  of 
the  feathers  white,  forming  a  broad  margin  of  that  color,  the  three  center 
feathers  being  curled ;  primaries  brown ;  secondaries  the  same,  with  a  bar  of 
bright  steel-blue  forming  the  speculum,  the  band  of  black,  the  extremities 
being  tipped  with  white  ;  lesser  wing-coverts  rich  brown ;  greater  wing-cov- 
erts the  same,  with  a  narrow  white  margin ;  under  part  of  the  body  gray, 
with  the  same  wavy  dotted  lines  as  on  the  back;  legs  and  feet  orange.  The 
plumage  of  the  duck  is  of  a  rich  brown  color,  every  feather  being  marked 
more  or  less  with  black ;  bill,  legs  and  feet  dusky  ;  irides  in  both  sexes  are 
v  of  a  light-brown  color.  The  body  of  the  ducklings,  when  first  hatched,  is  of 
a  yellowish-brown  color,  and  remains  so  until  they  are  in  perfect  feather. 

THE    CAYUGA   BLACK. 

This  is  a  variety  of  our  duck  tribe  well  worthy  of  cultivation,  and  the 
best  of  the  dark  ducks.  It  originated  on  Cayuga  Lake,  one  of  our  most 
beautiful  little  inland  American  lakes.  These  birds  are  perfectly  hardy,  good 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


layers,  and  very  palatable  when  brought  to  the  table.  The  plumage  of  the 
Cayuga  Duck  is  black,  approaching  a  brown;  the  feathers  of  the  drake 
being  of  a  beautiful  glossy  color, 
when  seen  on  a  bright  sunny  day 
looking  splendidly.  The  white  col- 
or on  the  neck  sets  the  bird  off  to 
good  advantage,  and  with  a  little 
pains  on  the  part  of  breeders  might 
soon  be  made  into  a  neat,  well-de- 
fined ring.  They  can  be  bred  to 
weigh  from  six  to  eight  pounds 
each.  The  flavor  of  this  bird,  in 
our  opinion,  is  far  superior  to  that 
of  the  Rouen  or  Aylesbury  duck, 
with  far  greater  aptitude  to  fatten. 
Its  flesh  has  the  juciness  and  rich- 
ness of  flavor  of  the  best  of  our 
wild  ducks. 


CAYUGA  BLACK  DUCK. 


THE   MUSK    OR   BRAZILIAN   DUCK. 


The  color  of  this  duck  is  of  a  very  dark,  rich,  blue-black  prismatic,  with 
every  color  of  which  blue  is  a  component,  and  a  white  bar  is  on  the  wing, 


WOOD     OR,     SUMMER,     IDTJCK. 

some  white  about  the  head  and  neck.     The  feathers  on  the  back  of  the  male 
uiv  "omewhat  fine  and  plume-like,  the  legs  and  feet  are  dark.     This  duck  is 


86 

represented  as  very  prolific  in  a  warm  climate.  The  drakes  often  attain 
ten  pounds  weight  when  well  fattened,  while  the  female  hardly  ever  exceeds 
six  pounds.  BROWNE  says  "  the  Musk  duck,  in  a  wild  state,  is  found  only  in 
South  America."  This  is  a  great  mistake,  for  we  have  often  observed  them 
in  their  wild  state  in  the  inlets  or  bays  on  Lake  Ontario,  and  as  far  inland  as 
Cayuga  Lake,  where  they  have  been  shot  in  great  numbers  and  forwarded  to 
the  New- York  and  Philadelphia  markets.  It  is  easily  distinguished  by  a  red 
membrane  surrounding  the  eyes  and  covering  the  cheeks. 

THE    WOOD    OB   SUMMER    DUCK. 

This  beautiful  bird,  one  of  the  finest  varieties  we  have,  is  easily  reared 
and  domesticated,  and  is  familiarly  known  in  all  parts  of  the  United  States. 
The  late  M.  YASSAR,  Esq.,  of  Poughkeepsie,  reared  them  successfully  for  a 
number  of  years,  and  had  them  domesticated  to  such  a  degree  as  to  permit  a 
person  to  stroke  them  on  the  back  with  the  hand. 

THE    CRESTED   DUCK. 

LATHAM,  in  speaking  of  the  Crested  duck,  gives  the  following  character- 
istics of  it : — "  This  inhabitant  of  the  extremity  of  America  is  of  the  size  of 
the  wild  duck,  but  is  much  longer,  for  it  measures  twenty-five  inches  in 
length ;  a  tuft  adorns  its  head ;  a  straw-yellow,  mixed  with  rusty-colored 
spots,  is  spread  over  the  throat  and  front  of  the  neck ;  the  wing  speculum 
blue  beneath,  edged  with  white ;  the  bill,  wing  and  tail  are  black ;  irides  red, 
and  all  the  rest  of  the  body  ashy-gray." 

OTHER   BREEDS. 

There  are  a  few  other  pretty  varieties  of  ducks  not  very  common.     The 
White  and  Black  Poland  are  among   the  number.     They  are  crested,  breed 
early  and  are  excellent  layers.     The  Labrador  also  is  a  rare  duck,  and  highly 
*        prized. 


GEESE-MANAGEMENT  AND  DIFFERENT  BREEDS. 


IN  lieu  of  anything  we  can  say  relative  to  housing,  breeding,  rearing,  and 
the  general  management  of  geese,  we  give  what  the  late  N.  C.  BEMENT  has 
written  on  the  subject,  with  the  simple  remark  that  from  what  we  knew  of 
that  gentleman  when  living,  we  consider  his  advice  orthodox.  He  says  : 

GEESE     HOUSES,    OB   PENS. 

"  In  selecting  a  situation  for  a  goose-house  or  pen,  all  damp  must  be 
avoided  ;  for  geese,  however  much  they  may  like  to  swim  in  water,  are  fond 
at  all  times  of  a  clean,  dry  place  to  sleep  in.  It  is  not  good  to  keep  geese 
with  other  poultry  ;  for  when  confined  in  the  poultry-yard  they  become  very 
quarrelsome,  harrass  and  injure  the  other  fowls ;  therefore  it  is  best  to  erect 
low  sheds,  with  nests  partitioned  off,  of  suitable  size,  to  accommodate  them ; 
and  there  should  never  be  over  eight  under  one  roof;  the  large  ones  gen- 
erally beat  the  smaller,  in  which  case  they  should  of  course  be  separated,  one 
from  the  other,  by  partitions  extending  out  some  distance  from  the  nests. 

THE    NESTS    FOR    HATCHING 

should  be  made  of  fine  straw,  of  a  circular  shape,  and  so  arranged  that  the 
eggs  can  not  fall  out  when  the  goose  turns  them.  From  thirteen  to  fifteen 
will  be  as  many  as  a  large  goose  can  conveniently  cover.  The  ganders 
remain  near  when  sitting,  and  seem  to  watch  them  as  a  kind  of  sentinel ;  and 
woe  be  to  man  or  beast  that  dares  approach  them.  They  seem  very 
anxious  to  see  the  young  ones,  that  are  to  be  born,  make  their  appearance. 

INCUBATION 

lasts  from  twenty-eight  to  thirty  days,  and  not  two  months,  as  some  state, 
and  the  goose  should  have  water  placed  near  her,  and  be  well  fed  as  soon  as 
she  comes  off  the  nest,  that  she  may  not  be  so  long  absent  as  to  allow  the 
eggs  to  cool,  which  might  cause  her  to  abandon  her  task.  After  twenty- 
eight  or  twenty-nine  days'  incubation,  the  goslings  begin,  but  frequently 
at  an  interval  of  from  twenty-four  to  forty-eight  hours,  to  chip  the  shell. 
Like  turkey  chickens,  goslings  must  be  taken  from  under  the  mother,  lest,  if 
feeling  the  young  ones  under  her,  she  might  perhaps  leave  the  rest  of  the 


88  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

tardy  brood  still  unhatched.  After  having  separated  them  from  her,  they 
must  be  kept  in  a  basket,  lined  with  wool  and  covered  with  cloth ;  and 
when  the  whole  of  the  eggs  are  hatched,  may  be  returned  to  the  mother. 
The  male  seems  to  evince  the  same  solicitude  for  the  young  as  the  mother, 
and  will  lead  and  take  equal  care  of  them.  We  once  had  a  gander  of  the 
Chinese  variety  that  actually  took  a  brood  of  goslings  from  under  a  common 
goose,  and  brought  them  up  with  equal  care. 

ON  THE  SECOND  DAY  AFTER  THEY  ARE  HATCHED 

they  may  be  let  out  after  the  dew  is  off,  if  the  weather  is  warm,  but  care 
must  be  taken  not  to  expose  them  to  the  scorching  rays  of  the  sun,  which 
might  kill  them.  All  authors  seem  to  agree  on  the  proper  food  to  be  given 
them,  which  is  coarse  barley  meal,  bruised  oats,  bran,  crumbs  of  bread 
soaked  in  milk  or  curdled  milk,  lettuce  leaves  chopped  fine,  or  crusts  of 
bread  boiled  in  milk.  In  this  country  Indian  meal  moistened  with  water  is 
generally  given ;  but  in  our  experience  we  have  found  it  too  laxative,  and  to 
counteract  the  effect  we  have  moistened  it  with  boiled  milk,  and  occasionally 
added  chives  chopped  fine.  .  It  is  our  opinion,  however,  that  more  goslings 
are  killed  by  over-feeding  than  by  starving.  A  person  who  is  curious  in 
these  affairs  informed  us  that  he  had  been  most  successful  when  he  let  the 
goslings  shift  for  themselves,  if  the  pasture  was  good.  We  tried  a  brood 
that  way  and  succeeded  well.  Grass  seems  to  be  their  natural  food,  and  by 
following  nature  in  all  cases  with  animals,  and  more  especially  with  fowls, 
we  have  generally  succeeded  best. 

AFTER   THEY   ARE    THREE    OR   FOUR    WEEKS    OLD 

they  may  be  turned  out  in  a  field  or  lane  containing  water.  If  their  range  is 
extensive  they  must  be  looked  after,  as  the  goose  is  apt  to  drag  the  goslings 
until  they  become  cramped  or  tired,  some  of  them  squatting  down  and  re- 
maining at  evening,  and  are  seen  no  more.  After  the  goslings  are  pretty 
well  feathered  they  are  too  large  to  be  brooded  under  the  mother's  wings, 
and  will  sleep  in  groups  by  her  side,  and  must  be  supplied  with  good  and 
renewed  straw  to  sit  on,  which  will  be  converted  into  excellent  manure. 
Being  now  able  to  frequent  the  pond  and  range  the  common  at  large,  the 
young  geese  will  obtain  their  own  living ;  and  if  favorably  situated,  nothing 
more  need  be  allowed  them  excepting  the  vegetable  produce  of  the  garden. 
We  have,  however,  found  it  a  good  practice  to  feed  a  moderate  quantity  of 
solid  food  to  the  young  and  store  geese,  by  which  means  they  are  kept  in  a 
growing  and  fleshy  state,  and  attain  a  larger  size  ;  the  young  ones  are  also 
forward  and  valuable  for  breeding  stock.  Besides,  feeding  them,  especially 
in  the  evening,  on  their  return,  attaches  them  to  their  home. 

DISEASES   TO    WHICH   THEY    ARE    SUBJECT. 

" '  Prevention  is  better  than  cure  ;'  so  says  the  proverb.     Colds  and  fogs 
are  extremely  against  geese ;  therefore,  when  young,  care  should  be  taken 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


89 


not  to  let  them  out  but  in  fair  weather,  when  they  can  go  to  their  food  with- 
out a  leader.  They  are  particularly  subject  to  two  diseases  ;  the  first  a 
looseness,  or  diarrhea,  for  which  MAIN  recommends  hot  wine  in  which  the 
parings  of  quinces,  acorns,  or  juniper  berries  are  boiled.  The  second  is  like 


y^        OF   THE 

NIVEESIT1 


a  giddiness,  which  makes  them  turn  round  for  some  time ;  they  then  fall 
down  and  die,  if  they  are  not  relieved  in  time.  The  remedy  recommended 
by  MAIN  is  to  bleed  the  bird  with  a  pin  or  needle,  by  piercing  a  rather  promi- 
nent vein  situated  under  the  skin. which  separates  the  claws.  Another  scourge 
to  goslings  are  little  insects  which  get  into  their  ears  and  nostrils,  which 


90 

fatigue  and  exhaust  them ;  they  then  walk  with  their  wings  hanging  down, 
and  shaking  their  heads  The  relief  proposed  is  to  give  them,  on  their  return 
from  the  fields,  some  corn  at  the  bottom  of  a  vessel  full  of  clear  water ;  in 
order  to  eat  it,  they  are  obliged  to  plunge  their  heads  in  the  water,  which 
compels  the  insects  to  fly  and  leave  their  prey. 

FOOD   AND    FATTENING. 

"  '  It  is  the  same  with  the  goose,'  says  MAIN,  c  as  with  every  other  bird 
that  is  fattened  up ;  that  moment  must  be  laid  hold  of,  when  they  come  to  a 
complete  plumpness,  or  they  soon  get  lean  and  die  if  they  are  not  killed.' 
Meal  and  skimmed  milk  will  soon  do  the  business ;  after  ranging  in  the  grain 
stubbles  but  little  else  will  be  required.  These  are  called  <-green  geese?  and 
are  most  esteemed  by  the  epicure ;  they  will  then  be  about  six  weeks  old, 
tender  and  fine.  The  writer  of  the  article  on  poultry  in  Baxter's  Library 
of  Agriculture  recommends  steamed  potatoes,  with  four  quarts  of  ground 
buckwheat  or  oats  to  the  bushel,  mashed  up  with  the  potatoes,  and  given 
warm.  This,  it  is  said,  will  render  geese,  cooped  in  a  dark  place,  fat  enough 
in  three  weeks.  The  French  method  of  fattening  is  detailed  very  copiously 
by  M.  PARMENTIER.  <  The  whole  process,'  says  he,  '  consists  in  plucking  the 
leathers  from  under  the  belly ;  in  giving  them  abundance  of  food  and  drink, 
and  in  cooping  them  up  more  closely  than  is  practiced  with  common  fowls ; 
cleanliness  and  quiet  being,  above  all,  indispensable.  The  best  time  is  in  the 
month  of  November,  or  when  the  cold  weather  begins  to  set  in.  When 
there  are  but  a  few  geese  to  fatten,  they  are  put  in  a  cask,  in  which  holes 
have  been  bored,  and  through  which  they  thrust  their  heads  to  get  their  food  ; 
but  as  this  bird  is  voracious,  and  as  with  it  hunger  is  stronger  than  love  of 
liberty,  it  is  easily  fattened,  provided  they  are  abundantly  supplied  with 
the  wherewithal  to  swallow.' 

"  The  Romans  considered  the  liver  of  the  goose  a  great  dainty,  and  to 
increase  its  size  they  fed  them  sixteen  days  on  a  paste  of  Turkey  figs,  stamped 
and  beaten  up  with  cream ;  their  livers  would  thus  be  brought  to  table,  each 
weighing  three  or  four  pounds.  Equal  parts  of  the  meal  of  oats,  rye,  and 
peas,  mixed  with  skimmed  milk,  form  an  excellent  feeding  article  for  geese 
and  ducks.  The  grand  object  of  preparing,  not  geese  only,  but  all  kinds  of 
poultry  for  market  in  as  short  a  time  as  possible,  is  effected  solely  by  paying 
unremitting  attention  to  their  wants  ;  in  keeping  them  thoroughly  clean,  in 
supplying  them  with  proper  food  (dry,  soft,  and  green,)  water,  exercise, 
ground,  etc.  They  should  be  fed  three  times  a  day ;  and  it  is  truly  astonish- 
ing how  soon  they  acquire  a  knowledge  of  the  time." 

THE  AMERICAN  WILD  GOOSE. 

THERE  seems  to  be  a  great  diversity  of  opinion,  among  writers  on 
poultry,  relative  to  the  domestic  or  common  goose  of  America,  many 
contending  that  they  derive  their  parentage  from  the  "  Canada  Wild 
Goose,"  so-called  in  Europe,  while  it  is  said  by  eminent  ornithologists 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


91 


that'  the  American  Wild  Goose  is  identical  with  the  Canada,  and  that  the 
latter  derives  its  name  from  the  former  breed.  CUVIER  claims,  how- 
ever, that  the  American  wild  goose,  so-called,  is  identical  with  the  swan 
family  and  cannot  be  well  separated  from  the  true  swans.  But  they  show 


much  more  disposition  for  domestication  than  the  swan,  and  can  certainly  be 
maintained,  perfectly  healthy,  with  more  limited  facilities  for  bathing  than 
any  of  the  swan  family.  AUDIT  BON  kept  some  of  the  American  wild  geese 
three  years ;  yet  the  old  birds  did  not  show  any  inclination  to  breed  during 
their  confinement ;  while  their  young,  which  were  captured  with  them,  com- 


92  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

menced  breeding  the  second  year.  He  states  their  period  of  incubation  to 
be  only  twenty-eight  days,  which  is  a  much  shorter  period  than  a  person 
would  naturally  suppose.  In  a  domestic  or  confined  state  they  do  not  breed, 
as  a  general  thing,  until  they  are  at  least  two  years  old,  while  in  a  wild  state 
they  breed  when  they  are  from  fifteen  to  sixteen  months  old. 

The  American  wild  goose  is  undoubtedly  one  of  the  most  beautiful  birds 
of  the  feathered  tribe,  universally  known  over  the  whole  broad  extent  of  our 
country,  and  their  regular  migrations  are  a  sure  signal  of  approaching  win- 
ter or  the  return  of  spring  time.  The  head,  two-thirds  of  the  neck,  the 
larger  quills,  the  rump  and  tail  are  jet  black ;  the  back  and  wings  are  brown, 
the  edges  of  the  wings  being  a  lightish-brown ;  the  under  plumage  and  base 
of  the  neck  are  a  brownish-gray ;  the  eyes  are  encircled  with  white  feathers, 
while  a  kidney-shaped  cravat  of  white  feathers  forms  a  conspicuous  mark  on 
the  throat ;  the  upper  and  under  tail  coverts  are  pure  white,  bill  and  feet 
black ;  while  its  delicate  and  swan-like  neck  gives  this  bird  a  majestic  and 
beautiful  appearance.  Their  autumnal  flight  lasts  from  the  middle  of  August 
to  the  middle  of  November,  and  the  vernal  flight  from  the  middle  of  April 
to  the  middle  of  May. 

WILSON  says  that,  "  except  in  calm  weather,  the  flocks  of  American  wild 
geese  rarely  sleep  on  the  water,  generally  preferring  to  roost  all  night  in  the 
marshes.  When  the  shallow  bays  are  frozen  over,  they  seek  the  mouths  of 
inlets  near  the  sea,  occasionally  visiting  the  air  or  breathing  holes  in  the  ice ; 
but  these  bays  are  seldom  so  completely  frozen  as  to  prevent  their  feeding  on 
the  bars  at  the  entrance."  A  friend  of  ours,  residing  in  Chenango  county, 
several  years  ago,  shot  and  wounded  a  large  gander  of  this  species,  clipped 
his  wings,  (one  of  which,  we  think,  was  broken,)  and  placed  him  with  his 
flock  of  common  gray  geese,  which  paired,  and  from  which  he  bred  a  beauti- 
ful cross-breed,  which  were  quite  a  novelty  to  look  upon.  The  gander  seemed 
to  be  perfectly  contented  with  his  new-found  mates,  and  did  not,  after  a  short 
time,  evince  any  disposition  to  be  freed  from  the  bounden  fetters  of  domesti- 
cation. 

EMBDEN  OR  BREMEN  GEESE. 

These  beautiful  aquatic  birds  were  first  introduced  into  this  country  in  1821 
by  Col.  SAMUEL  JAQUES  of  Boston,  Mass.  They  were  imported  direct  from 
Holland ;  but  the  appellation  of  Embden  is  said  to  have  been  obtained  from 
the  town  of  that  name  in  Hanover.  We  have  seen,  on  several  occasions,  fine 
specimens  of  these  geese  at  the  New-York  State  and  other  fairs.  The  flesh 
of  these  geese  is  very  different  from  that  of  our  domestic  variety,  for  it  does 
not  partake  of  that  dry  character  which  belongs  to  other  and  more  common 
kinds,  but  is  as  tender  and  juicy  when  brought  to  the  table  as  that  of  our 
wild  fowls,  and  is  less  liable  to  shrink  in  the  process  of  cooking.  Epicures 
aver  that  the  flesh  of  these  geese  is  not  inferior  to  that  of  the  Canvas-back 
duck.  These  fowls  are  often  bred  to  weigh  from  seventeen  to  twenty  pounds 
and  upwards.  The  young  are  easily  reared,  with  very  little  care,  in  almost 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  93 

any  section  of  country.  They  have  been  known  to  weigh,  at  eight  months 
old,  from  twelve  to  sixteen  pounds  when  dressed  for  the  table. 

They  are  the  most  beautiful  of  all  geese,  and,  excepting  the  Toulouse, 
the  largest.  Indeed,  the  rivalry  between  the  two  breeds  is  so  close  that 
many  contend  that  the  palm  of  size  as  well  as  beauty  belongs  to  the  Embden. 

Mr.  HEWITT,  an  English  writer  who  favors  this  variety,  says : — "  The 
Embden  goose  has  prominent  blue  eyes,  is  remarkably  strong  in  the  neck, 
and  the  feathers,  from  near  the  shoulder  to  the  head,  are  far  more  curled  than 
is  seen  in  other  birds.  The  plumage  is  pure  white  throughout ;  bill  flesh 
color,  and  legs  orange.  One  of  their  great  advantages  is  this : — That  all  the 
feathers  being  perfectly  white,  their  value,  where  many  are  kept,  is  far 
greater  in  the  market  than  is  ever  the  case  with  colored  or  mixed  feathers. 
The  quality  of  the  flesh  is  about  equal  with  the  Toulouse ;  but  the  Embden 
is  the  earlier  layer,  and  frequently  rears  two  broods  in  one  season,  the  young 
ones  proving  as  hardy  as  any  with  which  I  am  acquainted." 

THE   TOULOUSE    GOOSE. 

The  Toulouse  goose  is  said  to  have  originated  in  France,  and  is  distin- 
guished from  the  common  gray  goose  by  its  colors  being  darker  arid  more 
intense,  by  the  bright  orange  hue  of  the  bill,  legs  and  the  orbit  around  the 
eye,  as  also  by  the  singularly  early  development  of  the  abdominal  pouch. 
The  Earl  of  Derby  first  introduced  this  breed  in  England  from  the  south  of 
France,  and,  like  the  Embden,  they  attain  to  great  size.  They  are  good 
layers,  and  their  flesh  is  tender  and  well  flavored.  DIXON,  in  describing  the 
goose,  says : — "  The  head  should  be  depressed,  and  of  a  more  elongated  form 
than  in  the  common  goose  ;  bill  three  inches  in  length  by  two  inches  in  depth 
at  the  base;  in  color  a  clear  orange-vermilion,  the  nail  at  its  extremity  being 
white,  irides  dark  brown  ;  orbit  large,  and  of  the  same  color  as  the  bill. 
The  plumage  of  head  and  neck  ash-gray,  the  latter  showing  c  the  curl '  in  a 
very  marked  manner.  Throat  a  light  tint  of  gray;  breast,  back,  and  thighs 
dark  grayish-brown,  with  a  margin  of  white,  more  or  less  distinct,  on  each 
feather.  Greater  wing  coverts  brown ;  lesser  wing  coverts  a  light  gray. 
Primary  wing-feathers,  of  which  the  second  is  the  longest,  ash-gray,  becom- 
ing very  dark,  rich  brcwn  at  their  extremities,  the  shaft  being  a  clear  white ; 
secondaries  and  tertials  dark  leaden-brown  ;  scapulars  the  same,  with  a  nar- 
row light  edge.  Under  part  of  the  body  white ;  tail-coverts  white  ;  tail- 
feathers  brown,  with  broad  white  band  at  the  extremity.  Legs  and  feet  red- 
dish-yellow ;  claws  dusky.  The  wings,  when  folded,  about  half  an  inch 
shorter  than  the  tail.  The  orbit,  in  botli  its  form  and  color,  the  general  tone 
of  plumage,  the  color  of  the  bill  and  legs,  the  particular  light  marking  of  the 
lesser  wing  coverts,  and  the  wings,  which  fall  short  of  the  tail,  are  points  of 
resemblance  between  the  Toulouse  and  the  Gray-leg  goose." 

THE    AFRICAN   GOOSE. 

Africa,  or,  perhaps,  some  of  the  southern  countries  of  that  old  continent, 


94 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


seems  to  be  the  native  abode  of  this  goose.  They  are  the  largest  of  the  goose 
tribe,  and  often  weigh  twenty-five  pounds  and  upwards.  Although  LIN- 
NAEUS, in  his  description,  has  termed  them  Siberian  geese,  they  are  not  in- 
digenous in  Siberia,  but  have  been  carried  hither  and  multiplied  in  a  state  of 


domestication,  as  in  Germany  and  Sweden.  This  bird  carries  its  head  high 
as  its  walks,  and  its  fine  carriage  and  great  bulk  give  it  a  noble  air.  The  bill 
is  armed  at  the  edges  with  a  small  indentation,  the  head  and  the  top  of  the 
neck  are  brown,  deeper  on  the  upper  side  than  on  the  under ;  on  the  origin 
of  the  bill  there  rises  a  round  and  fleshy  tubercle  of  a  vermilion  color ;  under 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


95 


the  throat,  also,  there  hangs  a  sort  of  fleshy  membrane,  which  is  firm  and 
hard. 

THE   EGYPTIAN    GOOSE 

is  bred  in  this  country  to  a  certain  extent.  It  is  a  beautiful  and  stately  bird, 
and  is  much  valued  for  its  gorgeous  mantle  of  golden  hues.  It  is  also 
very  prolific,  bringing  off,  usually,  three  broods  a  year,  from  eight  to  twelve 
each  time.  Their  weight  is  about  eight  pounds  each.  Their  markings  are 
striking  and  beautiful,  being  dark-red  round  the  eyes ;  red  ring  round  the 
neck ;  bill  white ;  neck  and  breast  light  fawn-gray  ;  a  maroon  star  on  the 
breast;  belly  red  and  gray;  half  of  the  wing-feathers  rich  black,  the  other 


WHITE      CHINESE     GOOSE. 

part  of  them  pure  white  ;  black  bar  running  across  the  center ;  back  light- 
red,  growing  dark-red  toward  the  tail ;  the  tail  a  deep  black ;  carriage  up- 
right and  stately. 

THE    WHITE    CHINESE    GOOSE. 

This  variety  of  aquatic  fowl  was  introduced  into  England  some  years 
since  by  ALFRED  WHITIKAR,  and  brought  to  this  country  by  JOHN  GILES  of 
Connecticut.  Mr.  WHITIKAR  gives  the  following  description  of  it: — "The 
White  China  Goose  is  of  a  spotless,  pure  white,  more  swan-like  than  the 
brown  variety,  with  a  bright  orange-colored  bill,  and  a  large  orange-colored 
knob  at  its  base.  It  is  a  particularly  beautiful  bird,  either  in  or  out  of  the 
water,  its  neck  long,  slender,  and  gracefully  arched  when  swimming.  It 
breeds  three  or  four  times  in  a  season,  and  its  period  of  incubation  extends 
to  five  weeks.  They  are  prolific  layers,  but  their  eggs  are  small  for  the  size 
of  the  bird,  being  not  more  than  half  the  size  of  those  of  the  common  goose. 


96  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

The  spring  goslings  are  easily  reared,  and  are  a  fair  average  quality  for  the 
table.  The  disparity  in  size  between  the  sexes  is  considerable,  often  amount- 
ing to  over  one-third  of  their  relative  weights.  Its  color,  as  its  name  in- 
dicates, is  a  pure,  spotless  white,  which,  contrasted  with  its  yellow  or  orange- 
colored  bill  and  legs,  gives  quite  a  pleasing  effect,  and  it  certainly  deserves 
to  rank  in  the  first  class  of  ornamental  poultry." 

THE    BARNACLE    GOOSE. 

The  Barnacle  breeds  in  Iceland,  Greenland,  and  the  north  of  Russia  and 
of  Asia.  It  is  of  handsome  form,  standing  high  on  its  limbs.  The  flesh  is 
excellent,  and  they  weigh  about  eight  pounds  a  pair.  The  bill  is  small  and 
black,  with  a  reddish  streak  on  each  side ;  the  cheeks  and  throat,  with  the 
exception  of  a  black  line  from  the  eye  to  the  beak,  white  ;  head,  neck,  and 
shoulders  black :  under  plumage  marbled  with  blue,  gray,  black,  and  white  : 
tail  black ;  under  parts  white  ;  legs  dusky.  Although  the  Barnacle  is  shy 
and  cautious  in  a  wild  state,  yet  when  brought  under  a  state  of  domestication 
it  is  as  tame  as  any  of  the  goose  tribe. 

THE    BRANT    GOOSE. 

This  and  the  Barnacle  goose  are  the  smallest  of  their  tribe  yet  introduced 
to  our  aquatic  aviaries ;  both  being  less  in  size  than  some  ducks.  The 
Brant  is  considered  one  of  our  most  savory  birds.  In  its  transit  from  its 
breeding-places  near  the  Arctic  sea,  it  appears  in  great  numbers  on  the  coast 
of  New- York  in  the  first  and  second  week  in  October,  and  continues  pass- 
ing on  to  the  south  until  December.  Some  few  have  been  observed  to  re- 
main all  winter.  They  are  again  seen  with  us  in  April  and  May,  on  their 
way  north,  when  they  are  in  the  best  condition.  "Immense  numbers  of 
Brant  geese,"  says  Mr.  ST.  JOHN,  "float  with  every  tide  into  the  bays  formed 
by  the  bar.  As  the  tide  recedes,  they  land  on  the  grass,  and  feed  in  close 
packed  flocks.  On  the  land,  they  are  light,  active  birds,  walking  quickly, 
and  with  a  graceful  carriage.  On  any  alarm,  before  rising,  they  run  together 
as  close  as  they  can ;  thus  affording  a  good  chance  to  the  sportsman,  who 
may  be  concealed  near  enough,  of  making  his  shot  tell^among  their  heads  and 
necks." 


DISEASES  OF  POULTRY. 


SYMPTOMS,    CAEE,    TREATMENT,    PREVENTIVES,    REMEDIES,  ETC. 

IN  the  climate  of  this  country  there  is  no  need  .of  having  any  diseases 
among  our  domestic  poultry  if  proper  care  and  judgment  in  the  treatment  of 
the  same  were  manifested  on  the  part  of  the  breeder.  We  have  given  in  this 
connection  a  series  of  diseases  that  are  known  to  infest  poultry  yards  not 
properly  cared  for,  with  preventives  and  remedies  for  the  same,  in  the 
hope,  that  should  occasion  require,  benefit  may  be  derived  therefrom. 

Apoplexy. — Fowls  are  attacked  with  this  disease  when  apparently  in 
the  most  robust  health — suddenly  fall  down,  die,  or  are  found  without 
sensation  or  the  power  of  locomotion.  Bleeding  is  recommended  for  the 
disease  ;  take  a  sharp-pointed  pen-knife  and  open  one  of  the  largest  veins 
under  the  wing  in  a  longitudinal  direction,  by  pressing  the  thumb  on  the 
vein  at  any  point  between  the  opening  and  the  body,  the  blood  will  flow 
freely  and  relieve  the  fowl  at  once.  Stimulating  food  should  not  be  given 
to  fowls  liable  to  this  disease. 

Black  Rot. — The  symptoms  of  this  disease  are  blackening  of  the  comb, 
resembling  mortification ;  swelling  of  the  legs  and  feet,  and  general 
wasting  of  the  system.  It  can  only  be  cured  in  the  earlier  stages  by  frequent 
doses  of  castor-oil,  to  keep  up  purging ;  at  the  same  time  giving  freely 
strong  ale  or  other  stimulants,  with  warm  and  nourishing  food. 

Catarrh  in  Chickens. — The  symptoms  of  this  disease  are  not  dis- 
similar to  those  in  the  human  subject,  being  a  watery  or  slimy  discharge  of 
mucus  from  the  nostrils,  swelling  of  the  eyelids,  and,  in  extreme  cases, 
the  sides  of  the  face  are  swollen.  The  cause  of  the  disease  is  somewhat 
similar  to  that  of  roup.  It  is  said  if  this  disease  is  not  promptly  attended 
to  it  frequently  terminates  in  roup.  Food,  consisting  of  boiled  mashed 
potatoes,  well  dusted  with  black  pepper,  is  good.  Pills,  made  the  size  of 
a  large  pea,  of  mashed  potatoes,  with  cayenne  pepper  placed  in  the  center, 
and  given  to  them  every  other  day,  at  feeding  time,  for  a  few  days,  will 
insure  a  radical  cure,  and  give  the  fowls  a  good  appetite.  Dr.  BENNET 
claims  that  the  following  will  also  prove  efficacious — it  never  having  been 
known  to  fail : — Take  finely  pulverized,  fresh  burnt  charcoal,  and  new  yeast, 


98  THE  PEOPLE'S  PRACTICAL  POULTBY  BOOK. 

of  each  three  parts ;  flour,  one  part ;  pulverized  sulphur,  two  parts ;  water, 
quantity  sufficient  to  mix  well,  and  make  into  boluses  of  the  size  of  a  hazel- 
nut,  and  give  one  three  times  a  day."  Cleanliness  he  claims  to  be  essential 
in  all  cases,  and  frequent  bathing  of  the  eyes  and  nostrils  of  the  fowls  with 
warm  milk  and  water. 

Chicken  Cholera— A.  correspondent  of  the  Department  of  Agriculture, 
writing  from  Iowa,  says : — "  My  chickens  have  been  dying  with  cholera  for 
the  last  two  years, — even  turkeys  have  died  of  the  same  disease.  When  I 
notice  the  fowls  begin  to  droop  and  look  sleepy,  I  give  them  three  or  four 
tablespoonfuls  of  strong  alum  water,  and  repeat  the  same  the  next  day.  I 
also  mix  their  feed  with  strong  alum  water,  feeding  twice  a  day  for  two 
or  three  days — afterwards  once  a  week.  Since  commencing  this  practice  I 
have  not  lost  any."  Another  good  cure  is  to  give  as  feed  cooked  Indian 
meaL  red  pepper,  gunpowder  and  turpentine,  mixed  together.  Put  in  a 
day's  feed,  for  a  dozen  fowls,  a  tablespoonful  each  of  red  pepper,  gunpowder 
and  turpentine,  well  mixed  through  the  meal.  Give  them  this  food  every 
other  day  for  a  week  or  so,  and  it  will  in  most  cases  effect  a  cure. 
Another  remedy  for  this  disease  is  to  one  gallon  of  water  add  one  ounce 
of  bi-sulphate  of  soda  ;  set  it  where  the  fowls  can  drink  it.  As  a  preventive 
it  is  necessary  to  have  the  roosting  place  for  the  fowls  dry  and  clean ;  the 
place  where  they  roost  should  be  cleaned  as  often  as  once  a  week,  and 
sprinkled  with  lime  or  wood  ashes.  Feed  with  dry  feed. 

Crop  Sound  Fowls. — If  the  crop  feels  hard  and  stone-like  to  the  touch, 
it  will  be  necessary  to  make  an  incision  with  a  sharp  knife  through  the  skin 
and  upper  part  of  the  crop  and  loosen  the  unpacked  mass  by  some  blunt- 
pointed  instrument,  and  remove  it.  The  incision,  if  small,  may  be  left,  but  if 
large,  a  stitch  or  two  is  advisable.  The  birds  should  then  be  fed  warm, 
soft  food  for  two  or  three  days, — such  as  mush  and  potatoes,  well  mixed 
with  cayenne  pepper  and  gentian  ;  give  them  plenty  of  exercise  in  the 
open  air,  and  they  will  rapidly  recover  from  the  disease. 

Curling  in  of  the  Toes  of  Fowls. — Large  fowls,  such  as  Brahma  or 
Cochin  China,  and  others,  are  subject  to  corns  in  the  fleshy  part  of  the  foot. 
These  should  be  opened,  the  corn  extracted,  and  the  wound  dressed  with  a 
little  Venice  turpentine,  spread  on  soft  cotton  or  lint,  and  the  foot  bound  up. 

Diphtheria — Is  a  disease  which  originates  mainly  from  improper  care  and 
sudden  changes  of  weather  and  variations  of  temperature.  It  affects  fowls  of 
all  a^es  ;  is  either  acute  or  chronic,  sometimes  beginning  suddenly,  at  others 
gradually,  and  seems  a  kind  of  lingering  consumptive  disease.  It  is  also 
occasioned  by  improper  and  damp  coops  and  roosts.  Fowls,  to  escape  the 
roup,  catarrh,  pip,  gapes  and  similar  diseases,  should  be  fed  on  wholesome 
food  and  placed  in  dry,  well  ventilated  coops — cleanliness  proving  a  great 
assistance  to  health.  It  makes  its  appearance  in  a  way  similar  to  the 
croup  in  the  human  being.  It  fills  up  the  windpipe  at  its  opening  with  a 


OF  THE  f 

UNIVERSITY 

THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

sort  of  white  ulcerous  substance,  and  continues  to  form  and  spread  over 
the  entire  tongue  and  mouth,  occasionally  causing  the  fowl  to  cough,  raise  its 
head,  and  open  its  mouth  to  breathe.  The  smell  from  it  is  very  offensive, 
and  unless  the  bird  is  relieved  it  pines  away  and  dies.  The  best  cure  for 
this  disease  that  we  have  heard  of  being  used  with  any  degree  of  success  is 
nitrate  of  silver  and  powdered  borax.  Remove  the  ulcers  as  much  as 
possible,  and  apply  the  nitrate  of  silver  with  a  feather.  Powdered  borax 
can  be  applied  in  the  same  manner  by  wetting  the  feather,  dipping  it  in  the 
powder,  and  swal5bing  the  throat.  A  little  chloride  of  potassium  dissolved 
in  the  water  which  is  given  the  fowls  to  drink,  may  possibly  avert  the 
disease — say  one-quarter  ounce  to  a  half  gallon  of  water. 

Dust  Baths. — Fowls  in  confinement  need  a  dust  bath,  i.  6.,  a  box  of  mixed 
ashes  and  earth  to  wallow  in.  An  ordinary  soap  box  will  do,  filled  two- 
thirds  full  of  dry  earth  and  wood  or  coal  ashes.  Wood  ashes  is  preferable 
when  it  can  be  obtained.  There  is  no  better  preventive  of  lice  than  this ; 
and  the  fowls  enjoy  it  hugely. 

Dysentery  in  Fowls. — Fowls  attacked  with  this  disease  should  be  given 
chalk,  mixed  with  boiled  rice  and  milk;  a  little  alum  dissolved  in  their  water, 
so  as  to  make  it  a  little  rough,  will  be  useful.  The  food  should  be  dry  grain ; 
no  food  of  a  laxative  tendency  should  be  given  them. 

Egg-Bound. — To  relieve  a  hen  that  is  egg-bound,  take  a  common  tail 
feather  of  the  hen  and  strip  it  until  near  the  tip,  and  then  dip  it  in  sweet 
oil,  and  let  it  remain  until  it  becomes  thoroughly  saturated,  then  pass  the 
feather  up  the  egg-passage  till  it  meets  the  egg,  which  you  will  find  will 
relieve  the  hen  at  once,  and  enable  her  to  proceed  with  her  duties ;  if  she 
experience  any  further  difficulty,  repeat  the  operation,  getting  the  feather 
well  filled  with  oil  whenever  you  make  an  application.  Do  not  attempt  to 
help  nature,  in  the  way  of  pressure,  for  in  that  case  the  egg  may  become 
broken  and  prove  fatal  to  the  hen.  After  you  have  made  the  application, 
as  directed,  let  nature  take  its  course,  and  all  will  be  right. 

Enlargement  of  Liver  and  Gall.  —  This  frequently  occurs  in  over-fed 
fowls,  or  in  consequence  of  feeding  unnatural  or  over-stimulating  food.  For 
a  remedy,  feed  soft  cooked  food,  so  as  to  make  as  little  call  upon  the  di- 
gestive organs  as  possible ;  give  a  grain  of  calomel  every  other  day  for  a  few 
days,  and  remove  the  bird  to  dry,  warm  quarters. 

Fowls  Eating  their  Feathers. — To  prevent  fowls  eating  their  feathers 
give  them  animal  food,  such  as  fresh  meat,  two  or  three  times  a  week,  burnt 
bones,  oyster  shells,  charcoal,  together  with  good  clean  water  and  hennery. 
If  this  does  not  produce  the  desired  effect,  wring  their  necks,  for  nothing 
else  will  prove  a  cure. 

Frost-Bitten  Combs. — Frost-bitten  combs  can  be  cured  by  making  a 
thorough  appplication  of  glycerine  three  times  a  day. 


100 

Gapes  in  Fowls — Is  no  new  disease,  but  one  with  which  every  poultry 
breeder  and  fancier  should  make  himself  as  familiar  with  as  "  household 
words ;"  for  all  domestic  birds  are  liable  to  it,  more  particularly  all  young- 
fowls,  if  not  properly  guarded  against.  This  disease  is  most  destructive  in 
the  excessively  warm  weather  of  July  and  August.  It  is  caused  by  ill- 
ventilated  and  unclean  coops,  together  with  the  unwholesome,  sour  food  and 
putrid  or  impure  water,  too  often  given  to  young  fowls  ;  more  particularly 
is  this  the  case  with  young  turkeys.  It  should  be  borne  in  mind,  also,  that 
the  "  gapes  "  is  an  epidemic  disease,  and  when  it  once  make  its  appearance  in 
a  flock  of  young  fowls,  those  affected  with  it  should  at  once  be  removed  from 
the  coop ;  for  it  is  well  understood  that  "  an  ounce  of  prevention  is  better 
than  a  pound  of  cure."  The  gapes  is  said  to  be  caused  by  a  sort  of  internal 
worm  infesting  the  wind  pipe ;  in  some  instances  it  has  been  so  observed,  but 
it  is  by  no  means  a  sure  criterion  with  all  the  disorders  accompanied  with  the 
gaping  of  fowls.  The  general  symptoms  of  the  disease,  and  those  most 
noticeable,  are  the  continual  gaping,  coughing,  dullness,  inactivity,  loss  of 
appetite  and  sneezing  of  the  fowls  attacked.  Mr.  MOWBBAY,  an  eminent 
English  breeder,  says  the  "  disease  first  shows  itself  when  the  chicken  or 
turkey  is  between  three  and  four  months  old,  and  not  often  after."  On  the 
contrary,  we  have  seen  the  disease  in  its  worst  form  show  itself  in  young 
turkeys  and  chicks  from  four  weeks  to  six  months  of  age;  therefore,  there  is 
no  more  certainty  of  fowls  being  rid  of  the  disease  at  four  weeks  old  than 
they  are  at  six  months  old.  There  are  several  modes  for  the  treatment  of 
turkeys  for  this  disease  ;  the  one  which  has  proved  the  most  successful  in 
cases  which  we  have  treated,  is  as  follows : — Take  a  small  quill  feather, 
stripping  the  vane,  except  half  an  inch  from  the  extremity,  of  the  feathers ; 
this  should  be  dipped  in  spirits  of  turpentine,  and  the  diseased  turkey  or 
chicken,  as  the  case  may  be,  being  held,  the  feather  so  prepared,  is  passed 
down  through  the  small  opening  of  the  wind-pipe,  which  is  readily  seen  at 
the  base  of  the  tongue,  and  giving  it  one  or  two  turns,  will  generally  bring 
up  and  destroy  the  worms.  The  turpentine  at  once  kills  the  worms,  and  its 
application  excites  a  fit  of  coughing,  during  which  those  that  are  not  drawn 
out  by  the  feather  are  expelled  by  the  coughing.  After  this  process  being 
used,  the  young  turkeys  should  be  kept  for  several  days  in  a  dry  coop,  and 
not  be  allowed  to  wander  in  damp,  swampy  places,  or  wet  grass.  Their  feed 
should  be  either  cooked  corn  meal  or  cracked  wheat,  which  is  better,  soaked 
in  turpentine,  given  every  morning,  and  the  remainder  of  the  day  they 
should  be  fed  with  boiled  whey  or  sour  milk,  well  sprinkled  with  black 
pepper ;  they  should  also  have  plenty  of  clean,  fresh  water  in  the  coop. 
Crushed  corn  soaked  in  alum  water  is  also  said  to  be  a  good  remedy  for  gapes. 
BEMENT,  in  the  American  Poulterer's  Companion,  recommends  shutting 
up  the  turkeys  or  chickens  in  a  box,  with  some  shavings  dipped  in  spirits  of 
turpentine,  when  the  vapor  arising  from  the  extended  surface,  produces,  in 
most  cases,  a  cure.  He  also  recommends  creosote,  used  in  the  same  manner, 
which  will  produce  a  like  result.  We  know  nothing  of  the  efficacy  of  these 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  101 

remedies,  never  having  tried  them ;  but  we  do  know  that  spirits  of  tur- 
pentine will  not  harm  fowls  if  it  does  not  do  them  any  good.  The  remedies 
are  certainly  simple,  and  no  doubt  well  worthy  of  trial. 

Gout  or  Dwelled  Legs. — It  is  recommended  for  this  disease  to  rub  the  leg 
of  the  fowl  affected  with  fresh  grease  of  any  kind  once  a  day  for  a  week, 
when  a  cure  will  be  effected.  Another  remedy  is  to  give  a  grain  of  calomel 
at  night,  and  three  drops  of  wine  of  colchicum  twice  a  day,  care  being  taken 
as  to  warmth,  diet,  etc.,  of  the  fowl. 

Leg  Weakness. — This  disease  occurs  in  highly-fed,  fast-growing  chickens. 
Give  them  animal  food  once  a  day,  and  in  warm  weather  dip  the  legs  for  a 
few  minutes  daily  in  cold  water ;  also  give  them  every  day  three  or  four 
grains  of  ammonio-citrate  of  iron  dissolved  in  water  and  mixed  with  meal- 
feed.  Keep  them  from  the  wet  grass. 

Pip. — The  pip  is  occasioned  by  the  forming  of  a  dry,  horny  scale  upon 
the  tongue  —  the  beak  becomes  yellow  at  the  base,  the  plumage  becomes 
ruffled,  the  bird  mopes  and  pines,  the  appetite  gradually  declines  to  extinc- 
tion, and  at  length  it  dies,  completely  worn  out  by  fever  and  starvation. 
Give  the  bird,  three  times  a  day,  for  a  week  or  so,  two  or  three  grains  of 
black  pepper  in  fresh  butter,  which  will  effect  a  cure. 

Rheumatism. — This  disease  is  caused  by  exposure  in  cold,  damp  and  wet 
henneries.  It  may  be  prevented  by  placing  the  fowls  in  warm  and  dry  loca- 
tions, free  from  chilling  rains  and  cold,  bleak  winds.  Feed  cooked  Indian 
meal  and  potatoes,  made  into  a  mash,  mixed  with  ale,  blood  warm,  twice  a 
day.  Local  applications  are  useless. 

Roup. — The  symptoms  of  this  disease  are  somewhat  similar  to  those  of 
catarrh.  The  bird  has  a  frothy  substance  in  the  inner  corner  of  the  eye  ;  the 
lids  swell,  and  in  severe  cases  the  eye-ball  is  entirely  concealed,  and  the  fowl, 
unable  to  see  or  feed,  suffers  from  great  depression,  and  sinks  rapidly ;  the 
foetid  smell  being  unbearable.  In  aggravated  cases  the  following  will  be 
found  beneficial: — Powdered  sulphate  of  iron,  half  a  drachm;  capsicum 
powder,  one  drachm;  extract  of  licorice,  half  an  ounce;  make  into  thirty 
pills ;  give  one  at  a  time  three  times  a  day  for  three  days ;  then  take  half  an, 
ounce  of  sulphate  of  iron,  and  one  ounce  of  cayenne  pepper  in  fine  powder. 
Mix  carefully  a  teaspoonful  of  these  powders  with  butter  and  divide  into 
ten  parts ;  give  one  part  twice  a  day.  Wash  the  head,  eyes,  and  inside  of 
the  mouth  and  nostrils  with  vinegar ;  it  is  very  cleansing  and  beneficial.  An- 
other remedy  for  this  disease,  one  which  rarely  fails  to  cure,  is  to  take  nitric 
acid,  strip  a  feather  to  within  half  or  three-fourths  of  the  end,  dip  the  feather 
into  the  acid,  and  thrust  it  into  the  nostril  of  the  sick  bird,  giving  it  a  twist 
while  in.  Repeat  this  twice  or  three  times  a  day,  removing  the  burnt  scab 
before  applying  the  acid.  It  is  rarely  necessary  to  make  a  fourth  application, 
and  very  frequently  one  is  sufficient.  Mrs.  ARBUTHNOT'S  remedy  is  confine- 
ment alone  in  a  warm,  dry  place ;  a  tablespoonful  of  castor  oil  every  morning 


102  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

for  a  week  ;  feed  with  soft  food  only,  mixed  with  ale  and  chopped  vegetables. 
In  all  cases  where  the  bird  is  attacked  with  this  disease  it  should  be  separated 
at  once  from  the  coop,  and  placed  in  a  good  dry,  warm  location,  and  not 
allowed  to  mix  with  other  fowls  on  any  consideration. 

Scurvy  Legs. — Fowls  that  show  any  symptoms  of  this  disease  should  at 
once  be  removed  from  the  pen  and  placed  in  warm,  dry  quarters.  Give  them 
wholesome  and  animal  food  as  often  as  once  a  day ;  wash  the  legs  with  a 
weak  solution  of  sugar  of  lead  in  the  morning,  and  anoint  them  with  clean 
lard,  mixed  with  ointment  of  creosote  in  the  evening,  just  before  going  to 
roost.  Don't,  on  any  consideration,  allow  the  fowls  to  be  exposed  to  drench- 
ing rains  or  roam  in  wet  or  even  damp  grass ;  but  keep  them  warm  and  as 
quiet  as  possible  until  the  disease  disappears,  which,  if  proper  care  is  taken 
of  them,  will  result  in  from  eight  to  ten  days. 

To  Exterminate  Lice. — There  are  almost  as  many  remedies  for  ridding 
the  hennery  of  lice  as  there  are  breeds  of  fowls.  We  will  in  this  connection 
give  a  remedy  which  we  have  tried  with  success  —  one-  answering  all  purposes 
desired.  We  will  guarantee,  if  the  directions  are  followed,  it  will  extermi- 
nate both  the  common  hen  louse  and  the  minute  hen  spider,  (the  last  named 
being  the  worse  of  the  two).  Take  all  the  hay  from  the  nest  and  burn  it. 
Drive  all  the  hens  out.  Get  an  iron  pot  or  vessel  of  any  kind,  put  it  in  the 
center  of  the  house  ;  shut  the  house  as  tight  as  it  can  be ;  put  in  the  pot  a 
pound  of  roll  brimstone.  Heat  a  piece  of  iron  as  large  as  a  man's  fist  red 
hot  and  put  in  the  pot  with  the  brimstone.  Keep  the  house  shut  close  two 
hours,  then  open  and  ventilate.  Sweep  and  dust  out  the  house  thoroughly. 
Dissolve  one  pound  of  potash  in  one  quart  of  hot  water.  With  an  old  paint 
brush  paint  or  wash  every  part  of  the  house,  inside  and  out,  roosts,  nests  and 
every  place  that  can  be  reached  with  the  solution.  Get,  now,  a  quart  of  ker- 
osene oil  and  go  through  the  same  operation,  painting  the  whole  inside  of  the 
house,  saturating  the  roosts  well  with  it.  There  will  not  be  a  louse  left  when 
these  directions  have  been  followed.  It  is  some  work  to  do  it,  but  it  will  pay. 
Put  fresh  hay  in  the  nests  and  let  the  hens  in.  When  they  go  on  the  nests 
to  lay,  as  soon  as  the  nest  is  warm,  if  there  are  any  lice  on  them  the  latter 
will  leave.  They  will  be  seen  crawling  around  the  front  of  the  nest  boxes; 
but  their  lives  are  short ;  they  cannot  endure  this  remedy  and  live. 

Vertigo. — Fowls  affected  with  this  disease,  BEMENT  says,  may  be  ob- 
served to  run  round  in  a  circle,  or  to  flutter  about  with  but  partial  control 
over  their  muscular  actions.  The  affection  is  one  evidently  caused  by  undue 
determination  of  blood  to  the  head,  and  is  dependent  on  a  full-blooded  state 
of  the  system.  Holding  the  head  of  the  fowl  under  a  stream  of  cold  water 
for  a  short  time  immediately  arrests  the  disease  ;  and  a  dose  of  any  aperient, 
cuch  as  calomel,  jalap,  or  castor  oil,  removes  the  tendency  to  the  complaint. 

White  Comb — Makes  its  appearance  in  the  form  of  small  white  spots  on 
one  or  both  sides  of  the  comb,  which  are  so  thickly  clustered  together  as  to 


THE  PEOPLE'S  PRACTICAL,  POULTRY  BOOK.  103 

be  mistaken  for  a  sprinkling  of  meal  or  other  white  powder.  It  seems  to  be 
of  a  scorbutic  or  leprous  nature.  The  disease  spreads  itself  down  the  neck 
of  the  fowl,  both  in  front  and  back,  and  takes  off  all  the  feathers  as  far  as  it 
goes,  leaving  only  the  stumps.  TEGETMEIER  recommends  stimulating,  whole- 
some food,  say  oatmeal  and  water,  with  a  supply  of  green  vegetables,  and 
the  administration  of  some  alterative  medicine,  as  flour  of  sulphur,  ten  grains, 
and  calomel,  one  grain,  given  every  other  night ;  and  anoint  the  comb  with 
fresh  lard.  It  can  be  successfully  cured  by  using  cocoa-nut  oil,  powdered 
turmeric  and  sulphur,  made  into  an  ointment,  and  anointing  the  part  affected 
three  or  four  times  a  day,  and  an  occasional  dose  of  six  grains  of  jalap.  The 
proportions  are  about  a  quarter  of  an  ounce  turmeric  powder  to  one  ounce 
of  cocoa-nut  oil,  and  a  third  of  an  ounce  sulphur. 

Tonic  for  Poultry. — Mr.  MILLS,  an  apothecary  of  considerable  note  in 
Bourges,  France,  in  the  Journal  tf  Agriculture  Pratique,  recommends  the 
following  prescription  —  one  which  he  avers  he  has  used  successfully  —  as  an 
invaluable  tonic  for  debilitated  birds,  especially  in  the  mortality  which  is  apt 
to  prevail  when  "  shooting  the  red."  He  says : — "  Take  cassia  bark  in  fine 
powder,  three  parts;  ginger,  ten  parts;  gentian,  one  part;  anise  seed,  one 
part ;  carbonate  of  iron,  five  parts.  Mix  thoroughly  by  sifting.  A  teaspoon- 
ful  of  the  powder  should  be  mingled  with  the  dough  for  twenty  young  tur- 
keys each  morning  and  evening.  It  is  of  the  greatest  importance  to  begin 
the  treatment  a  fortnight  before  the  appearance  of  the  red,  and  to  continue 
it  two  or  three  weeks  after." 

Molting  Fowls  should  have  a  few  nails  placed  in  the  water  furnished  for 
their  use.  The  rust  occasioned  by  nails  renders  fowls  less  liable  to  disease. 

Tansy  is  almost  a  certain  preventive  of  lice  upon  setting  hens.  Gather 
it  green,  and  line  the  nest,  at  the  time  of  setting  the  hens. 

FRACTURES    OF    THE    BONES. 

In  regard  to  this  matter  TEGETMEIER  says,  that  "  fractures  of  the  bones 
of  the  body  are  less  likely  to  occur  in  birds  than  in  other  animals,  inasmuch 
as  the  framework  is  more  completely  united  together,  and  is  protected  from 
injury  by  the  feathers.  In  cases  where  fracture  of  the  ribs  or  other  bones 
may  be  suspected,  there  would  be  great  difficulty  in  determining  the  nature 
of  the  injury,  and  I  do  not  think  anything  more  could  be  done  than  keeping 
the  bird  quiet  until  recovery.  In  cases  of  broken  wings,  the  quill  feathers 
would  prevent  any  recourse  being  had  to  the  ordinary  method  of  bandaging. 
The  plan  I  have  pursued  is,  to  tie,  carefully,  the  ends  of  some  of  the  quills 
together  in  their  natural  position,  with  the  wing  closed ;  this  prevents  motion 
of  the  broken  ends  of  the  bones ;  and  by  keeping  the  bird  in  an  empty  place, 
where  there  are  no  perches  for  it  to  attempt  to  fly  upon,  every  chance  of 
recovery  is  afforded.  Fracture  of  the  fleshy  part  of  the  leg  would  be  less 
manageable,  and  I  can  hardly  recommend  any  bandaging  that  Avould  be 


104  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

readily  applied.  The  most  common  fracture  in  fowls  is  that  of  the  tarsus,  or 
scaly  part  of  the  leg.  This  is  usually  treated  by  wrapping  a  slip  of  rag  round 
the  injured  limb,  and  tying  it  with  thread  —  a  very  imperfect  plan,  as  motion 
of  the  broken  bones  is  not  prevented,  and  which  is  therefore  frequently  un- 
successful in  its  results.  I  always  employ  a  modification  of  what  is  known 
to  surgeons  as  a  gum  splint.  The  white  of  an  egg  is  well  beaten  up  with  a 
fork,  and  spread  upon  a  strip  of  thick,  soft  brown  paper,  as  wide  as  can  be 
smoothly  wrapped  around  the  broken  limb.  The  fowl  is  held  by  an  assistant, 
the  leg  slightly  stretched,  so  as  to  bring  the  ends  of  the  bones  in  a  straight 
line,  the  moistened  paper  wrapped  smoothly  round  several  times,  and  secured 
by  two  or  three  turns  of  thread ;  and,  lastly,  to  prevent  the  parts  being 
moved  before  the  paper  has  become  dry  and  stiff,  a  thin  splint  of  wood,  such 
as  is  used  for  lighting  pipes,  bound  with  thread  on  each  side ;  the  wood  may 
be  removed  the  following  day,  as  it  then  adds  to  the  weight.  The  stiff  paper 
forms  a  bandage  which  prevents  all  motion,  and  so  places  the  limb  in  the 
best  possible  condition  for  union  to  take  place." 

SULPHUR  FOR  FOWLS. 

We  have  been  advised  by  a  lady  friend,  who  is  no  novice  in  rearing 
poultry,  that  no  one  who  has  not  had  the  experience,  can  imagine  the 
beneficial  effect  a  little  sulphur  mixed  with  the  food  of  fowls  and  given 
two  or  three  times  a  month,  will  have  upon  them.  Sulphur  is  good  to  be 
given  in  all  cases,  and  seems  to  permeate  through  the  system  of  the  fowl, 
promoting  health  and  preventing  disease.  Mix,  with  the  feed  intended  for 
a  dozen  fowls,  about  half  an  ounce  of  pulverized  sulphur. 


POULTRY  HOUSES,  YARDS  AND  RUNS. 


A   PLAN   OF   A  POULTRY   HOUSE   THAT  WILL    ACCOMMODATE   PROM  TWENTY  TO 

THIRTY     FOWLS. 

To  those  wishing  a  small  hennery  or  duck  house,  for  the  accommodation 
of  from  twenty  to  thirty  fowls,  we  commend  the  following  directions  as 
worthy  of  consideration : — In  the  first  place,  the  house  should  be  in  a 
situation  that  is  dry  and  airy,  but  not  exposed  to  tempests ;  the  aspect 
warm, — an  eastern  or  southeastern  location  is  the  best, — sheltered,  if  it  may 
be,  by  a  screen  of  trees  or  shrubbery,  so  that  the  birds  may  have  the  shelter 
thereof  from  the  summer  midday  sun,  and  raw,  inclement  winds  of  winter. 
The  house  should  also  be  constructed  so  as  to  give  as  much  warmth  as  pos- 
sible, with  a  perfect  command  of  ventilation.  The  floor  should  be  elevated 
over  the  general  surface,  so  as  to  be  perfectly  dry ;  the  walls  close  and  sub- 
stantial ;  the  roof  air  and  water-tight ;  windows  should  be  placed  opposite 
each  other  to  admit  of  thorough  ventilation  ;  but  one  should  be  closed  at 
night,  even  in  summer,  to  prevent  through  draft  during  sleeping  hours. 
The  windows  should  be  latticed  to  prevent  the  fowls  passing  out  or  in.  The 
roosting  perches  should  commence  at  about  a  foot  from  the  ground,  and 
ladder-ways,  placed  twelve  inches  or  so  apart,  and  rising  twelve  inches,  one 
above  the  other,  for  cocks  and  hens.  Turkeys  require  eighteen  inches  rise, 
and  at  least  two  feet  apart.  The  perches  to  be  one  and  a-half  to  two  inches 
in  diameter,  with  the  angles  taken  off,  but  not  made  smoothly  round ;  nests 
to  be  constructed  in  the  end  walls.  The  house  for  twenty  fowls  should  be 
between  five  and  six  feet  long,  ten  feet  deep,  from  front  to  rear,  seven  feet 
high  at  the  front,  and  nine  or  ten  feet  high  at  the  back.  That  for  turkeys 
must  be  seven  or  eight  feet  long,  and  the  same  depth,  hight,  etc.,  of  the  other 
houses.  That  for  ducks  may  be  of  the  same  dimensions  as  the  hen  house, 
but  requires  no  perches.  A  feeding  coop  may  be  made  in  the  bottom  com- 
partment, two  feet  wide  and  two  feet  high,  to  suit  the  large  birds ;  the 
upper  one  eighteen  inches  wide  and  eighteen  inches  high,  for  the  smaller 
ones ;  the  sides  and  ends  to  be  closely  boarded ;  the  front  to  be  done  with 
rounded  railing,  in  which  the  doors  are  to  be  made,  also  railed,  through 
which  to  take  out  and  put  in  the  fowls  ;  or  the  backs  may  have  the  doors  in 


106 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


them.  Along  the  front  the  feeding  troughs  are  to  be  placed.  These  coops 
may  be  placed  in  a  compartment  in  the  same  range  with  the  other  houses, 
or  one  resting  against  the  back  of  the  poultry  houses. 

A    RUSTIC    POULTRY    HOUSE. 

We  can  scarcely  fancy  anything  more  beautifying  in  a  poultry  yard  than 
a  nice  and  convenient  rustic  poultry  house,  combining  convenience  with 
simplicity.  In  this  line  we  find  nothing  more  suitable  than  the  following, 
which  we  take  from  BEMENT'S  Poulterer's  Companion :  —  For  the  rustic 
work,  join  four  pieces  of  saplings  in  an  oblong  shape  for  sills  ;  confine  them 
to  the  ground;  erect  at  the  middle  of  each  of  the  two  ends  a  forked  post,  of 
suitable  hight,  in  order  to  make  the  sides  quite  steep  ;  join  these  with  a  ridge 
pole ;  put  on  any  rough  or  old  boards  from  the  apex  down  to  the  ground  ; 
then  cover  it  with  bark,  cut  in  rough  pieces,  from  half  to  a  foot  square,  laid 
on  and  confined  in  the  same  manner  as  ordinary  shingles ;  fix  the  back  end 
in  the  same  way ;  and  the  front  can  be  latticed  with  little  poles  with  the 


A  RUSTIC  POULTRY  HOUSE. 


THE  POOR   MAN'S  POULTRY   IIOIT8K. 


bark  on,  arranged  diamond  fashion,  as  shown  in  the  engraving.  The  door  can 
be  made  in  any  style  of  rustic  form.  The  roosts,  laying  and  sitting  boxes 
can  be  placed  inside  of  the  house,  in  almost  any  position  ;  either  lengthwise 
or  in  the  rear.  From  the  directions  here  given,  a  person  can  easily  build  a 
fancy  rustic  house  of  any  desired  size,  and  in  almost  any  location  in  the 
poultry  yard  desired.  To  make  the  rusticity  of  the  house  show  off  to  the 
best  advantage,  it  should  be  placed  amid  shrubbery. 

THE    POOR   MAN'S   POULTRY    HOUSE. 

The  plan  is  a  cheap  and  economical  one — such  as  can  be  built  with  very 
little  trouble  or  expense,  combining  at  the  same  time  a  good  and  con- 
venient poultry  yard  and  house  by  simply  thatching  it  with  straw  and  brush- 
wood instead  of  using  lumber.  The  Rural  Farmer's  Library  says  it  is  made 
by  forming  a  circle  eighteen  or  twenty-four  feet  in  diameter,  in  accordance 
with  the  size  you  wish  to  build ;  on  the  outside  of  the  circle  cut  a  trench, 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


107 


three  or  four  inches  wide  and  deep,   and  plant  poles  twelve  or  eighteen 
inches  into  the  ground  every  two  feet.    These  poles  should  be  as  thick  as  a 


PERSPECTIVE  VIEW  Or  BROWNE'S  POULTRY  HOUSE. 

man's  arm,  eight  or  ten  feet  high ;  a  space  on  the  south  side,  between  two 
poles,  should  be  chosen  for  a  doorway.  Then  take  brushwood,  six  feet  long, 
with  the  twigs  and  leaves  on,  place  it  against  the  poles  and  commence  lacing 
some  of  the  stout  and  straight  twigs  round  the  poles  in  the  trench,  alter- 
nately twining  in  and  out,  similar  to  basket-work,  going  the  whole  round, 


GROUND    PLAN. 


except  the  doorway.  When  eight  or  ten  inches  high,  stamp  it  well  downr 
making  it  tight  and  firm.  Keep  on  in  the  same  manner  until  you  have  got 
five  feet  high,  then  pass  the  brush  over  doorway  and  all,  which  will  make 
it  firmer  and  stronger,  continuing  up  to  eight  or  ten  feet  in  hight ;  braid 


108 

sometimes  on  one,  and  then  on  the  other  side  of  the  uprights.  The  house 
should  be  placed  in  the  center  of  this  circle.  A  few  stakes,  a  little  more 
brush,  and  an  armful  of  straw  for  thatch  or  roof,  will  make  this  answer ;  the 
brush  must  be  woven  round  the  poles  in  the  same  manner  for  the  house, 
that  it  was  for  the  yard.  A  straw  thatch  for  roof,  it  is  said,  will  last 
twenty  years,  if  properly  made.  It  should  be  formed  of  good,  clean,  long 
straw,  and  as  little  broken  as  possible.  Wheat  or  rye  straw  is  preferable ; 
put  it  on  ten  or  twelve  inches  thick ;  some  roofs  are  made  eighteen  inches 
thick.  Tie  it  close  and  securely  with  strips  of  white  oak  or  hickory  bark 
well  twisted ;  but  this  every  one  knows  how  to  perform.  The  roof  should 
have  a  good  pitch,  or,  in  other  words,  be  very  steep,  so  that  rain  or  snow 
may  be  quickly  thrown  off.  Doors  for  this  house  may  be  made  of  boards, 
and  hinges  from  the  sole  of  an  old  shoe.  The  inside  of  the  house  may  be 
arranged  as  desired  as  regards  laying  boxes,  roosts,  etc.  The  inside  of 
the  house  might  be  thatched  with  straw,  as  well  as  with  brushwood,  which 
will  make  it  warmer  in  winter.  With  the  directions  here  given,  and  the 
illustration  before  him,  almost  any  handy  lad  upon  the  farm  can  build  a  com- 
fortable hennery  and  yard. 

BROWNE'S  POULTRY  HOUSE. 

From  the  American  Poultry   Yard,  by  D.  J.  BROWNE,   we   take  the 
following   description   of  a   very  pretty    and   convenient   poultry-house,    of 

which  we  give  a  perspective  view : — "  A  fowl- 
house,"  says  Mr.  BROWNE,  "  should  be  dry,  well- 
roofed,  and  fronting  the  east  or  south  ;  and  if  prac- 
ticable, in  a  cold  climate,  it  should  be  provided 
with  a  stove,  or  some  other  means  for  heating, 
warmth  being  very  conducive  to  health  and  laying, 
though  extreme  heat  has  the  contrary  effect.  The 
dormitory,  or  roost,  should  be  well  ventilated  by 
means  of  two  latticed  windows,  at  opposite  ends  of 
the  building ;  and  it  would  be  desirable  to  have 
one  or  more  apertures  through  the  roof  for  the 
escape  of  foul  air.  The  sitting  apartment,  also, 
••  should  be  ventilated  by  means  of  a  large  window, 
TRANSVERSE  OR  CROSS  SECTION.  in  ^Q  S[^Q  of  ^Q  house,  and  holes  through  the 
ceiling  or  roof.  If  kept  moderately  dark,  it  will  contribute  to  the  quietude 
of  the  hens,  and  thus  favor  the  process  of  incubation.  The  sitting  room 
should  be  provided  with  boxes  or  troughs,  well  supplied  with  fresh  water 
and  proper  food  for  the  hens  during  the  hatching  period,  from  which  they 
can  partake  at  all  times  at  will.  The  laying-room,  in  winter,  should  have 
similar  boxes  or  troughs  containing  old  mortar,  broken  oyster-shells,  soot, 
brick-dust,  gravel  and  ashes,  as  well  as  a  liberal  supply  of  proper  food  and 
drink.  The  perches,  or  roosting  poles,  should  be  so  arranged  that  one  row 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  109 

of  the  fowls  should  not  rest  directly  over  another.  They  should  be  so  con- 
structed as  to  enable  the  fowls  to  ascend  and  descend  by  means  of  ladders 
or  steps,  without  making  much  use  of  their  wings ;  for  heavy  fowls  fly  up 
to  their  roosts  with  difficulty,  and  often  injure  themselves  by  descending, 
as  they  alight  heavily  upon  the  ground.  The  illustration  given  represents 
a  hen-house  in  perspective,  twenty  feet  long,  twelve  feet  wide,  and  seven 
feet  high  to  the  eaves,  with  a  roof  of  a  seven  foot  pitch,  a  chimney-top,  a 
ventilator  on  the  peak,  twelve  feet  in  length  and  one  foot  or  more  in 
hight,  and  openings  in  the  gable  ends  for  the  admission  of  fresh  air. 
In  the  easterly  end  there  are  two  doors,  one  leading  into  the  laying  apart- 
ment and  loft,  and  the  other  into  the  hatching-room.  In  the  same  end 
there  is  also  a  wooden  shutter  or  blind,  which  may  be  opened  whenever 
necessary  to  let  air  or  light  into  the  roost.  In  the  back,  or  northerly  side, 
there  is  a  large  lattice  window,  three  feet  above  the  floor  or  ground, 
four  by  twelve  feet,  for  the  purpose  of  affording  fresh  air  to  the  sitting 
hens.  In  front,  or  southerly  side,  there  is  a  large  glazed  window,  four  by 
twelve  feet,  and  another  on  the  southerly  side  of  the  roof,  of  a  corre- 
sponding size,  designed  to  admit  light  and  heat  of  the  sun  in  cold  weather, 
to  stimulate  the  laying  hens.  In  the  southerly  side  there  are  also  two 
small  apertures  three  feet  above  the  ground  or  floor,  for  the  ingress  and 
egress  of  the  fowls.  These  openings  may  be  provided  with  sliding  shut- 
ters, as  well  as  '  lighting  boards,' inside  and  out,  and  may  be  guarded  by 
sheets  of  tin,  nailed  on  below  them,  to  prevent  the  intrusion  of  rats,  weasels, 
or  skunks.  The  building  may  be  constructed  of  wood  or  other  materials, 
and  in  such  style  or  order  of  architecture  as  may  suit  one's  taste,  only  pre- 
serving the  internal  arrangements  and  proportions  in  reference  to  breadth 
and  hight.  As  a  general  rule,  as  regards  the  length  of  a  building,  each 
hen,  irrespective  of  the  cocks,  may  be  allowed  a  foot.  In  the  ground  plan, 
L  denotes  the  laying  apartment ;  H  the  hatching-room,  six  by  twenty  feet ; 
7i,  n,  etc.,  nest-boxes  for  laying,  fourteen  by  fourteen  inches,  and  ten  inches 
deep  ;  o,  o.  etc*,  nest-boxes  for  sitting  hens,  of  the  same  size ;  £,  a  ladder  or 
steps  leading  into  the  loft ;  and  S,  a  stove  for  warming  the  apartment,  if 
desirable,  when  the  weather  is  cold.  The  transverse  or  cross  section  shows 
the  building  from  the  bottom  to  the  top,  with  the  internal  arrangements ; 
L  denotes  the  laying  apartment,  and  H  the  hatching-room,  divided  in  the 
middle  by  a  partition ;  n,  the  nest-boxes  resting  on  tables,  three  or  four 
feet  above  the  floor  or  ground;  ft,  ft,  boxes  or  troughs  containing  water, 
grain,  brick-dust,  sand,  ground  oyster  shells,  or  the  materials  for  the  con- 
venience of  the  fowls ;  c?,  an  aperture  or  door  three  feet  above  the  ground 
or  floor,  for  the  ingress  and  egress  of  the  fowls ;  «,  a  lattice  window,  three 
feet  above  the  the  floor  or  ground,  for  the  admission  of  fresh  air  to  the 
sitting  hens  ;  J£,  the  roosting  place,  or  loft,  shut  off  from  the  laying  and 
sitting  apartments  by  the  ceilings,  c,  c ;  A,  a  hole  or  opening  in  the  ceiling 
for  the  escape  of  the  air  below  into  the  loft;  v,  the  ventilator  at  the 


110 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


peak  of  the   roof;  P,  the  roosting-pole,  or  perch  ;  £,  a  trough,  or   bed,  for 
retaining  the  droppings  or  dung." 


A    MODEL    HENNERY. 


Among  the  multiplicity  of  poultry  houses  and  yards,  we  were  particu- 
larly impressed  with  those  of  ISAAC  VAN  WINKLE,  Esq.,  of  Greenville, 
N.  J.  Mr.  W.  seems  to  have  an  eye  to  the  practical  utility,  as  well  as  to 
the  beauty,  of  his  henneries  and  surroundings.  We  present  two  engravings, 
one  of  which  gives  an  interior  view  of  the  house  as  it  is,  with  the  exception 
that  it  is  divided  into  sections  for  different  classes  of  fowls  by  woven  wire 
partitions;  the  other  gives  the  south  elevation  of  the  house,  and  shows 
the  interior  of  one  of  the  yards.  The  partitions  in  the  house  correspond 
with  the  size  of  the  yards.  The  building  is  nearly  seventy-five  feet  long, 


POULTRY  HOUSE  AND  YARDS  —  SOUTH    ELEVATION. 


thirteen  feet  high  and  twelve  feet  wide.  It  is  built  of  wood,  roof  shingled. 
To  the  highest  pitch  of  the  roof  it  is  thirteen  feet.  The  elevation  or  hight 
from  the  ground  or  foundation  in  front  is  four  feet,  which  cuts  a  twelve-foot 
board  into  three  pieces ;  the  length  or  pitch  of  the  roof,  in  front,  is  twelve 
feet — -just  the  length  of  one  board,  saving  a  few  inches  of  a  ragged  end ; 
the  pitch  of  the  rear  roof  is  six  feet,  and  the  hight  of  the  building  from 
the  ground  to  the  base  of  the  roof  is  just  six  feet,  which  cuts  a  twelve- 
foot  board  into  two  pieces.  The  ground  plan  and  frame  work  are  planned 
on  the  same  principles  of  economy  of  timber.  By  this  plan  no  timber 
is  wasted,  as  it  all  cuts  out  clean  ;  there  is  also  a  great  saving  of  labor. 
The  foundation  of  the  building  rests  on  cedar  posts  set  four  feet  into  the 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


Ill 


ground,  to  prevent  action  of  the  frost  in  the  winter  and  spring.  These  are 
regarded  very  much  better  than  brick  or  stone  piers.  This  house  contains 
eight  pens,  each  of  which  will  accommodate  from  twenty-five  to  thirty  fowls; 
each  pen  is  nine  feet  long  and  eight  feet  wide.  All  the  pens  are  divided  off 
by  wire  partitions  of  one  inch  mesh.  Each  pen  has  a  glass  window  on  the 
southern  front  of  the  house,  extending  from  the  gutter  to  within  one  foot 
of  the  apex  of  the  roof,  fixed  in  permanently  with  French  glass  lapping 
over  each  other,  after  the  fashion  of  hot-bed  sashes ;  they  are  about  eleven 
by  three  feet.  Each  pen  is  entered  by  a  wire  door  six  feet  high ;  from  the 
hallway,  which  is  three  feet  wide ;  and  these  doors  are  carefully  fastened 
with  brass  padlocks. 


INTERIOR  OF  POULTRY  HOUSE. 


The  house  is  put  together  with  match  boards,  and  the  grooves  of  the 
boards  are  filled  in  with  white  lead  and  then  driven  together,  so  as  to  make 
the  joints  impervious  to  cold  or  wet.  On  the  rear  side  of  the  house  there 
are  four  scuttles  or  ventilators,  two  by  two  feet,  placed  equidistant  from 
each  other,  and  to  these  are  attached  iron  rods  which  fit  into  a  slide  with  a 
screw,  so  that  they  can  be  raised  to  any  hight.  These  are  raised,  according 
to  the  weather,  every  morning,  to  let  off"  the  foul  air.  Each  pen  has  a  venti- 
lator besides  the  trap-door  at  the  bottom,  same  size,  which  communicates 
with  the  pens  and  runs.  These  lower  ventilators  are  only  used  in  very  hot 
weather,  to  allow  a  free  circulation  through  the  building,  and  in  summer 


112 

each  pen  is  shaded  from  the  extreme  rays  of  the  sun  by  thick  shades  fastened 
upon  the  inside,  so  that  the  inside  of  the  house  is  cooler  than  the  outside. 
The  dropping  boards  extend  the  whole  width  of  the  pen,  and  are  about 
two  feet  wide  and  sixteen  inches  from  the  floor  ;  the  roosts  are  about  seven 
inches  above  and  over  this  board.  They  are  three  inches  wide  and  crescent- 
shaped  on  top,  so  that  the  fowls  can  rest  a  considerable  part  of  their  bodies 
on  the  perches.  Under  these  dropping  boards  are  the  nest-boxes,  where  the 
fowls  lay,  and  are  shaded  and  secluded.  The  feeding  and  drinking  troughs 
are  made  of  galvanized  iron,  and  hung  with  hooks  on  eyes,  so  that  they  can 
be  easily  removed  when  they  require  cleaning.  One  can  stand  at  one  end  of 
this  long  house  and  see  all  the  chickens  on  their  roosts.  By  seeing  each 
other  in  this  way  the  fowls  are  made  companionable,  and  are  saved  many  a 
ferocious  fight ;  at  the  same  time  each  kind  is  kept  separated  from  the  other. 
Each  pen  has  a  run  thirty-three  by  twelve  and  fifteen  feet ;  these  runs  are 
separated  by  wire  fences  twelve  feet  high,  with  meshes  of  two  inches.  Out- 
side of  these  small  runs  is  a  large  run  of  half  an  acre,  and  on  the  rear  are 
other  runs  of  about  an  acre,  all  of  grass,  so  that  four  or  five  kinds  can  be  out 
at  large  at  a  time  in  these  large  runs,  and  into  which  they  are  all  let  out  by 
turns. 

The  house  is  surrounded  with  a  drain  which  carries  off  all  the  water 
and  moisture,  and  prevents  dampness.  Inside,  the  house  is  cemented  all 
through ;  and  these  cemented  floors  are  covered  with  gravel  about  two 
inches  deep.  The  house  is  heated  in  the  cold  weather  just  enough  to  keep 
water  from  freezing,  as  Mr.  VAN  WINKLE  is  opposed  to  much  artificial  heat, 
and  to  forcing  fowls  to  lay.  At  the  north  end  is  a  small  house  or  shed  to 
protect  the  hens  from  the  north  winds,  and  the  entrance  is  by  the  south, 
through  the  shed  which  is  used  to  keep  his  feed  close  at  hand. 

The  plan  of  this  hennery  is  remarkable  for  its  simplicity  and  hygienic 
arrangement.  The  cost  of  the  labor  and  material  was  under  five  hundred 
dollars.  The  house  is  cleaned  out  every  day.  We  were  there  in  the  hottest 
of  last  summer  weather,  and  it  smelled  just  as  sweet  as  outside;  we  could 
not  discover  the  slightest  taint  to  the  air  inside.  Mr.  VAN  WINKLE  has 
other  houses.  One  about  fifty  feet  long,  in  which  he  has,  on  the  second  floor, 
a  sitting  department.  This  house  has  five  pens,  with  an  office  for  his 
poulterer.  He  planned  all  his  own  houses,  and  seems  to  have  a  quick  eye  to 
any  improvement.  He  has  succeeded  most  admirably  in  all  his  aims,  if  we 
judge  by  results. 

PLAN   OP   POULTRY   HOUSE   FOR   ONE    HUNDRED   FOWLS. 

This  plan  requires  the  ceiling  and  sides  to  be  lathed  and  plastered.  The 
partitions  are  made  of  smooth  lath  or  boards,  and  set  up  endways  and 
fastened  securely  at  both  ends  with  a  space  between  them  of  from  one  and  a 
half  to  two  inches.  The  nests  are  twelve  inches  wide,  fifteen  inches 
high,  and  fifteen  inches  long,  and  so  constructed  that  they  may  be  slid  out 
at  pleasure  from  the  laying-room  into  the  sitting-room,  reserving  room  for  a 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  113 

door  in  either  case  to  keep  the  fowls  separate.  The  doors  and  windows  are 
placed  so  that  a  good  draft  is  secured  in  warm  weather,  and  plenty  of  light 
in  cold  weather.  The  perches  are  made  portable,  so  that  they  can  be  moved 
or  taken  out  at  pleasure,  to  make  it  convenient  to  clean  out  the  hennery. 
The  length  of  the  building  is  sixteen  by  thirty  feet,  which  is  divided  into  six 
rooms  or  compartments,  two  are  laying  and  roosting  rooms,  one  sitting 
room,  and  three  for  runways  or  rooms  for  roamage. 

PLAN    OF   A    SMALL    DOUBLE    HENNERY. 

Those  desiring  to  keep  two  distinct  breeds  of  fowls  on  a  village  lot,  and 
having  but  little  room  to  do  so,  we  think  a  small  double  hennery  can  be  made 
to  answer  all  purposes,  in  a  yard  one  hundred  and  forty  by  thirty-five  feet — 
one  of  which  we  have  seen.  It  can  be  made  very  cheaply,  takes  up  but  little 
room,  and  is  considered  a  model  hennery.  This  lot  is  surrounded  in  the  rear 
and  one  side  with  an  ordinary  tight  board  fence ;  the  coops  are  at  C,  and 
runways  R,  as  shown  in  the  plan.  The  runways  are  five  feet  wide — that  to 
the  rear  of  the  lot  being  twenty-five  feet 
long,  the  coops  being  each  five  feet 
square ;  the  front  of  each  runway  is 
lathed  up  like  any  ordinary  hennery. 
The  coops  are  made  tight,  in  which  are 
situated  a  row  of  nests  at  N  ;  the  roosts 
are  at  P;  windows  are  placed  at  the 
ends,  which  admit  the  light ;  S,  denotes 
the  slots  in  the  coops  for  the  fowls  to 
pass  in  and  out  of  the  runways.  The 

, ,  .  n  «    , -,          -,     ,  i  PLAN  OP  A  SMALL  DOUBLE  tfENNEKY. 

runways  on  the  side  of  the  lot  may  be 

made  the  full  length  of  the  same,  if  desired,  but  twenty-five  feet  is  sufficient 
runway  room  for  seven  fowls.  The  door  to  each  coop  is  situated  in  the 
corner,  D.  This  arrangement  we  think  very  economical,  and  answers  every 
purpose  for  keeping  two  distinct  breeds  of  fowls,  in  a  small  space.  If 
deemed  advisable,  the  fowls  could  be  let  out  on  the  large  plat  of  ground  on 
alternate  days,  to  allow  them  to  get  grass,  and  pick  up  such  refuse  as  comes 
from  the  kitchen  and  table.  It  is  a  good  plan  to  sift  coal  ashes  in  the 
hen-yards  for  them  to  wallow  in ;  also  to  spade  up  a  portion  of  it,  so  that 
they  can,  in  sunning  themselves,  wallow  in  the  fresh  dug  earth,  which  has  a 
tendency  to  keep  them  clear  of  vermin. 

RHODE   ISLAND   POULTRY   HOUSE. 

The  following  plan  of  a  poultry  house  is  taken  from  the  Albany  Culti- 
vator, and  differs  very  considerably  from  those  already  given.  The  writer 
who  furnishes  the  plan  remarks: — "Some  farmers  are  of  an  opinion  that  a 
few  boards  tacked  together,  or  set  against  the  side  of  a  wall,  answer  very 
well  for  the  purpose  of  a  hen  roost ;  but  I  have  come  to  the  conclusion  that 
to  render  our  fowls  profitable,  as  much  care  must  be  taken  of  them  as  of  our 


114 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


horses  and  cattle.     This  house  may  be  built  of  pine  boards,  or  it  may  be 
clapboarded  and  plastered  with  lime;  in  either  case  it  should  have  a  good 


FIG.  1.  FIG.  2. 

EXPLANATION. 

plank  floor.  It  is  twelve  feet  long,  eight  feet  wide,  and  seven  feet  high, 
from  the  bottom  of  the  sill  to  the  top  of  the  plate." 

Fig.  1.  View  of  the  east  end  ;  A,  a  door,  two  feet  wide  and  five  feet 
high  ;  E,  a  small  window  for  ventilation. 

Fig.  2.  View  of  the  west  end ;  N"  N,  two  holes  one  foot  square  for  the 


tl 

TJ 

F 

8 

0 

TT 

B 

FIG.  3. 


FIG.  4. 


entrance  of  the  fowls ;  F,  a  door  to  throw  out  the  manure ;  it  turns  up  and 
hooks  at  E ;  C  C  ,  windows  with  small  wire  grates. 

Fig.  3.  Interior  view ;  U,  a  door ;  O  O  O  O,  boxes  for  nests,  twelve 
inches  square,  to  be  placed  in  three  tiers,  one  above  the  other ;  U,  an  inside 
door  of  the  same  dimensions  as  the  outer  one ;  B  B,  are  poles,  or  roosts ; 


FRONT  VIEW  OP  A  VIRGINIA  POULTRY  HOUSE. 


these  may  be  either  of  sassafras  or  wild  cherry  tree.     They  are  fitted  to 
swing  up  and  hook  at  the  upper  floor. 

Fig.  4.  Side   view ;  M  M,  nests   or  boxes   for  brood  hens ;  these  should 
have  a  long  door  to  swing  down  and  hook  at  the  bottom. 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 
VIRGINIA  POULTRY  HOUSE. 


115 


A  writer  in  the  fifth  volume  of  the  Cultivator  says,  "  I  have  used  the 
poultry  house,  of  which  drawings  on  preceding  and  this  page,  are  represen- 
sentations,  for  about  eight  years,  and  can  testify  that  it  is  preferable  to 
any  known  in  this  section  of  country,  and  many  of  my  neighbors  have 


FRONT  VIEW. 


GROUND  PLAN. 


aside  their  old  houses  and  built  after  my  plan.  The  roosts  for  the 
fowls  should  be  often  renewed,  and  always  of  sassafras,  as  the  smell  of 
that  wood  is  deleterious  to  the  vermin  on  poultry.  The  floor  in  the  sitting 
room  should  always  be  kept  perfectly  clean,  and  continually  covered  with 


CHEAP  POULTRY  HOUSE. 


ashes  and  lime,  and  the  litter  from  under  the  roosts  taken  away  weekly. 
A,  the  door ;  B,  the  entrance  for  the  fowls ;  C  C  C,  the  openings  underneath 
the  mitred  floor,  where  the  fowls  roost ;  D  D  D,  six  inch  openings  to  admit 
air ;  F,  the  ground  floor,  made  of  earth,  elevated  above  the  surface  one  foot, 
with  boxes  for  the  poultry  to  lay  and  sit  in  ;  F,  a  ladder  for  poultry  to  go  to 


Roostiny   \Ro 

'Jim 

I 

Feeding  \  Rooms 

} 

H/Sr    |      | 

nes 

ts 

•  17 


GROUND  PLAN. 


their  roosting  room ;  G  G  G  G,  boxes  for  nests ;  H,  lattice  floor  for  the  litter 
from  the  poultry  to  roost  in;  I,  a  round  hole,  one  foot  in  diameter,  for 
fowls  to  roost ;  J  J  J,  lattice  windows  of  blinds  three  feet  wide,  and  three 
feet  six  inches  deep." 


116  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

CHEAP  POULTRY  HOUSE. 

In  third  volume  of  the  Country  Gentleman  we  find  the  plan,  on  page  115, 
with  the  annexed  elevation,  of  a  cheap  poultry  house,  furnished  by  a  corre- 
spondent. He  says  : — "  I  have  thought  it  would  not  be  out  of  place  to  send 
you  a  drawing  and  plan  of  one  we  consider  the  best,  as  it  can  be  made  to 
accommodate  from  one  dozen  to  five  hundred  fowls.  The  plan  I  send  is 
sixteen  feet  long  by  eight  feet  wide  at  the  bottom,  and  costs,  using  one- 
inch  matched  boards,  about  one  dollar  per  foot.  The  present  one  will  cost 
from  sixteen  to  twenty  dollars,  including  sash,  doors,  and  other  fixtures. 
The  engraving  exhibits  the  plan  so  clearly  that  any  explanation  is  altogether 
unnecessary." 

VAN  NUXEN'S  POULTRY  HOUSE. 

"  Having  made  some  experiments  in  the  raising  of  chickens,  a  business 
that  forms  a  part  of  every  farmer's  occupation,  I  send  you  a  description  of 
my  present  plan  of  operation,  which  appears  to  answer  admirably.  Under 
an  outhouse,  sixteen  by  eighteen  feet,  raised  three  feet  above  the  ground,  I 
have  made  a  cellar  three  feet  below  the  ground,  making  the  hight  six  feet 
altogether.  Eight  feet  in  width  of  this  cellar  is  partitioned  off  for  turnips, 
the  remaining  ten  by  sixteen  feet  being  sufficiently  large  to  accommodate  one 
hundred  chickens,  or  more.  This  cellar  is  inclosed  with  boards  at  present, 
but  it  is  intended  to  substitute  brick  walls  in  a  year  or  two.  The  roost  is 
made  sloping  from  the  roof  to  within  eighteen  inches  from  the  ground  or 
floor,  twelve  feet  long  by  six  feet  wide.  The  roost  is  formed  in  this  way : 
Two  pieces  of  two-inch  plank,  six  inches  wide,  and  twelve  feet  long,  are 
fastened  parallel,  six  feet  apart,  by  a  spike  or  pin,  to  the  joist  above,  the 
lower  end  resting  on  a  post  eighteen  inches  above  the  ground.  Notches 
are  made  along  the  upper  edge  of  the  plank,  one  foot  apart,  to  receive 
sticks  or  poles  from  the  woods,  the  bark  being  left  on.  When  it  is  desirable 
to  clean  out  the  roosts,  the  poles,  being  loose,  are  removed ;  the  supports, 
working  on  a  pivot,  are  raised  and  fastened  up,  when  all  is  clear  for  the 
cleaning  out.  I  next  provide  the  fowls  with  corn,  oats  and  buckwheat  in 
three  separate  apartments,  holding  about  half  a  bushel  each,  which  are 
kept  always  supplied.  A  row  of  nests  is  constructed  after  a  plan  of  my 
own,  and  does  well.  It  is  a  box,  ten  feet  long  and  eighteen  inches  wide  ;  the 
bottom  level,  the  top  sloping  at  an  angle  of  forty -five  degrees,  to  prevent  the 
fowls  roosting  on  it ;  the  top  opens  on  hinges.  The  nests,  eight  in  number, 
are  one  foot  square  ;  the  remaining  six  inches  of  the  width  is  a  passage  way 
next  to  the  wall,  open  at  each  end  of  the  box ;  the  advantage  is  to  give  the 
hens  the  apparent  secrecy  they  are  so  fond  of." 

OCTAGON  POULTRY  HOUSE. 

Those  desirous  of  keeping  from  twenty  to  thirty  fowls  will  find  the 
octagon  style  of  a  house  just  the  thing  for  them.  It  is  more  ornamental  than 
the  oblong  house  and  economizes  room,  where  that  essential  is  required. 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


117 


The  object  of  placing  it  on  piles  is  to  prevent  the  encroachment  of  rats  and 
other  animals  that  prove  so  destructive  to  eggs  and  fowls,  when  not  properly 
protected.  The  structure  is  not  a  costly  one ;  any  person  used  to  handling 
tools  can  construct  it,  at  a  merely  nominal  expense,  adding  ornamentation  to 
the  structure,  as  he  desires.  This  building  is  ten  feet  in  diameter  and  six 

and  a  half  feet  high.  The  sills  are  four- 
by-four  and  the  plates  three-by-four 
joists,  halved  and  nailed  at  the  joints. 
It  is  sided  with  inch -and- a- quarter 
spruce  plank,  tongued  and  grooved. 
No  upright  timbers  are  used.  The 
floor  and  roofing  are  of  the  same  kind 
of  plank.  To  guard  against  leakage 
by  shrinkage,  the  joints  may  be  bat- 
tened with  laths  or  other  strips  of  thin 
board.  An  eight-square  frame  sup- 
ports the  top  of  the  rafters,  leaving  an 
opening  of  ten  inches  in  diameter,  on 
which  is  placed  an  octagon  chimney 
for  a  ventilator,  which  makes  a  very 
pretty  finish.  The  piers  should  be 
either  cedar,  chestnut,  or  locust,  two 
OCTAGON  POULTRY  HOUSE.  feet  high,  and  set  on  flat  stones. 

The  letter  D,  designates  the  door ;  W,  W,  windows ;  L,  latticed  win- 
dow to  admit  air,  with  a  shutter  to  exclude  it  when  necessary  ;  E,  entrance 
for  the  fowls  to  alight  on  when  going  in ;  R,  R,  are  roosts  placed  spirally, 
one  end  attached  to  a  post  near  the  center  of  the  room,  and  the  other  end  t  o 
the  wall ;  the  first  or  lowermost  one  two  feet  from  the  floor,  and  the  others 
eighteen  inches  apart,  and  rising  gradually  to 
the  top,  six  feet  from  the  floor.  These  roosts 
will  accommodate  forty  ordinary  sized  fowls. 
F,  F,  is  a  board  floor,  on  an  angle  of  about 
forty-five  degrees,  to  catch  and  carry  down  the 
droppings  of  the  fowls.  This  arrangement  ren- 
ders it  much  more  convenient  in  cleaning  out  the 
manure,  which  should  be  frequently  done.  The 
space  beneath  this  floor  is  appropriated  to  nests, 
twelve  in  number,  fifteen  inches  wide,  eighteen 
inches  deep,  and  eighteen  inches  high.  In  order 
to  give  an  appearance  of  secretiveness,  which  it  is 
well  known  the  hen  is  partial  to,  the  front  is  latticed  with  strips  of  lath.  By 
this  arrangement  a  free  circulation  of  air  is  admitted,  which  adds  much  to 
the  comfort  of  the  hens  while  sitting.  In  the  foregoing  bill  of  lumber  for 
building  purposes,  spruce  is  given,  but  any  other  lumber  convenient  and  at 


f 


GROUND  PLAN. 


118 


THE  PEOPLE'S  PRACTICAL  POULTEY  BOOK. 


hand  will  of  course  do  full  as  well  for  the  structure.  If  the  lumber  used  be 
unplaned,  paint  the  building  inside  and  out  with  either  hot  lime  made  to  the 
consistency  of  whitewash,  or  common  paint  of  the  color  which  most  suits 
the  fancy.  The  paint  or  whitewash  not  only  beautifies  the  building,  but 
preserves  it. 

PLAN    OF    CHAELES    MOUNT'S    HEN   HOUSE. 

This  house  can  be  cheaply  constructed,  and  has  the  advantage  of  being 
easily  kept  clean,  as  the  droppings  fall  on  the  inside  roof,  or  slide,  under  the 
roosts,  and  can  be  scraped  down  into  the  passage  ways,  (A)  and  swept  out 
at  the  doors,  (B,)  in  which  are  the  smaller  doors,  (C,)  hung  from  the  bottom, 
and  swinging  outward  and  downward  at  an  angle,  to  allow  the  fowls  to 
enter,  at  the  same  time  keeping  out  rats  and  other  vermin — the  outer  end 


PLAN  OF  CHARLES  MOUNT'S  HEN  HOUSE. 

being  about  six  inches  from  the  ground.  This  door  can  be  closed  at  night 
and  in  cold  weather.  The  nests  are  ranged  in  tiers  on  each  side  of  the 
feeding  room,  the  hens  having  access  to  the  nests  (D)  by  ladders  running 
vertically  across  the  face  of  the  platforms,  which  also  give  access  to  the 
roosts.  This  arrangement  of  the  nests  (D)  gives  the  fowls  privacy  and 
darkness,  and  allows  them  to  follow  their  inclination  to  steal  away  and 
hide  their  nests.  The  nests  are  easily  got  at  to  remove  the  eggs  or  clean 
them  out,  by  opening  the  boards,  (E,)  which  run  the  whole  length  of  the 
tier  of  nests,  and  are  hinged  at  the  bottom  side  and  held,  when  closed,  by  a 
button  at  the  top.  There  is  a  door,  (E,)  at  each  side,  at  the  end  of  the  tier 
of  nests,  opening  from  the  feeding  room  to  the  passage  on  each  side,  which 
also  has  an  opening  in  the  bottom  for  the  passage  of  the  fowls,  fitted  with  a 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


119 


small  door  to  shut  them  out  when  necessary.  The  roosts  (F,  F,)  are  round 
poles,  which  rest  in  notches  cut  in  pieces  which  are  fastened  to  each  end  of 
the  building,  which  allows  of  their  being  taken  out  to  clean.  The  gable  end 
should  face  to  the  sun,  and  have  double  sash  covering  the  whole  size  of  the 
feeding  room  down  to  within  one  foot  six  inches  of  the  ground,  to  let  in  the 
light  and  heat  of  the  sun  in  winter.  The  roof  at  the  peak  is  left  open  for 
ventilation,  and  surmounted  by  a  double  row  of  pigeon  boxes,  the  under 


POULTRY  HOUSE  —  ELEVATION. 

side  of  which  have  boards  hung  to  close  in  extreme  cold  weather.  The 
whole  is  surmounted  by  a  vane  to  give  it  finish.  The  house  is  eighteen  by 
thirteen  feet,  and  eight  feet  post ;  is  clapboarded  outside  and  ceiled  inside 
with  worked  boards,  and  filled  in  with  tan  bark.  It  can  be  floored  with 
plank  or  cemented. 

PLAN   OF   POULTRY   HOUSE   THAT   WILL    ACCOMMODATE    ONE    HUNDRED   FOWLS. 

A   yard   fifty  by   one  hundred  feet  is   sufficiently  large  to  answer  the 
purpose  desired  by  a  medium  breeder,  and  upon  which  one  hundred  fowls 


GROUND  FLOOR. 


SECOND    FLOOR. 


can  be  conveniently  kept.  But  the  more  room  allowed  them  the  better  it 
will  prove  for  the  health  of  the  brood.  This  lot  should  be  allowed  the  fowls 
outside  of  the  dimensions  of  the  hennery.  We  have  seen  a  flock  of  one 
hundred  fowls  well  kept  upon  the  space  mentioned.  A  poultry  house,  con- 
taining two  floors,  constructed  on  the  following  plan,  which  we  take  from 


120 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


the  Scottish  Farmer,  will  accommodate,  very  comfortably,  one  hundred 
fowls  during  winter  and  summer,  provided  they  are  allowed  the  liberty  of 
roaming  in  a  small  yard  during  pleasant  weather.  The  cost  of  the  building, 
of  course,  will  vary  according  to  style  of  construction  and  price  of  materials. 
The  house  is  considered,  in  England,  a  desirable  one,  and  answers  the  pur- 
pose so  well  that  it  is  being  extensively  used  by  poultry  fanciers  of  limited 
means.  The  plan  presents  some  features  of  novelty  as  well  as  of  utility. 
The  posts  of  the  frame,  if  built  of  wood,  may  be  not  over  nine  feet  high,  by 
resting  the  sills  on  concrete  walls  of  three  feet,  where  it  is  convenient  to 
build  on  a  slight  inclination.  Seven  and  a-half  feet  in  hight  will  do  for 
feeding  room  and  the  manure  pit,  which  may  be  formed  by  running  a  wall 
three  feet  high,  as  shown  by  the  dotted  line.  The  manure  may  be  thrown 
in  through  the  door,  which  opens  near.  Three  windows  on  the  south  side 
will  give  light  and  warmth.  The  second  floor  may  be  lathed  up  the  roof,  to 
give  sufficient  hight  in  the  center,  which  will  be  four  and  a-half  feet  under 
the  eaves  of  the  roof.  The  nests  are  set  in  the  partition,  one  foot  from  the 
floor,  one  foot  high,  and  one  and  a-half  feet  long,  open  at  both  ends  with  a 
slide  door,  which  is  reversed  when  a  hen  is  sitting,  so  that  she  is  placed  in 
the  opposite  or  sitting  room,  and  thus  the  others  never  disturb  her.  A  door 


CHEAP  POULTRY  HOUSE. 

to  communicate  between  the  rooms  and  windows  in  the  end  and  south  side 
will  give  sufficient  light  and  warmth.  The  whole  may  be  lathed  and 
plastered,  or  ceiled  up,  either  of  which  will  make  it  a  warm  and  durable 
building.  The  lower  floor  is  much  the  best  for  roosting  and  feeding,  while 
the  hens  can  quite  readily  ascend  to  lay  and  sit  on  the  upper  floor  with 
equally  good  success.  "This  plan  will  give  eighty  feet  of  outside' wall  and 
eight  hundred  feet  of. floor." 

CHEAP  POULTRY   HOUSE. 

Here  is  another  house,  designed  to  meet  the  wants  of  a  person  who 
cannot  afford  to  put  up  a  poultry  house,  and  who  has  but  a  small  yard  for 
fowls  to  run  in.  The  figure  illustrates  the  design  of  the  house.  On  the  right 
is  the  house,  with  door.  The  house  is  four  feet  long,  three  and  a  half  feet 
wide,  twenty  inches  high  at  the  sides,  and  thirty  inches  at  the  peak.  Inside 
are  a  roost  and  a  couple  of  nests.  In  the  rear  of  the  yard  a  coop  is  attached 
to  the  house,  as  shown  in  the  drawing,  in  lattice  work.  It  is  five  feet  long, 
and  the  same  width,  hight,  and  shape  as  the  house.  The  house  opens  into 
the  yard  by  a  hole  a  few  inches  from  the  ground ;  it  is  ventilated  by  a  few 
auger  holes  bored  in  each  end  in  the  peak.  A  pane  or  two  of  glass  may  be 
put  in,  if  desirable.  This  coop  can  be  moved  daily,  so  that  the  fowls  will  be 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


121 


on  fresh  ground.  It  will  accommodate  a  cock  and  six  hens.  For  breeding 
purposes,  where  it  is  desirous  to  coop  up  a  particular  trio  or  more,  it  is 
invaluable. 

A    HENNERY    THAT    WILL    ACCOMMODATE    FROM     TWO     HUNDRED    TO    TWO    HUN- 
DRED   AND    FIFTY    FOWLS. 

Mr.  G.  O.  BROWN  of  Maryland,  gives  the  following  as  a  plan  of  a  cheap 
and  convenient  hennery,  for  those  wishing  to  keep  a  large  number  of  fowls. 
He  says  : — "The  drawing  of  the  building  shows  the  north  and  west  sides. 
The  building  is  sixteen  by  twenty  feet,  sixteen  feet  high  to  roof  peak.  Fig. 
2  represents  the  inside  of  the  building  as  follows  : — C,  roosting  and  general 
room ;  B,  egg  room,  feed  room,  etc. ;  A,  A,  A,  are  nests.  In  the  recess 
there  are  three  rows  of  nests,  one 
above  the  other  ;  5,  door  opening  from 
outside  building ;  6,  door  opening  from 
feed  room  to  recess,  nest  boxes  and 
roosting  room..  Fig.  3,  nest  boxes, 
thirteen  by  twenty  inches.  These 
boxes  are  all  movable,  so  that  I  arrange 
them  to  suit  circumstances.  By  raising  ^ 
a  board,  hinged,  one  can  readily  ex- 
amine the  nests  from  the  feed  or  egg 
room.  Should  a  hen  wish  to  sit,  take 
out  one  of  the  nest  boxes,  turn  it  end 
for  end,  thereby  placing  the  end  that 
is  closed  up  in  the  roosting  room, 
which  prevents  the  other  hens  from 
bothering  or  annoying  her.  I  have  it 
so  arranged  that  the  sitting  hen  can  go 
out  in  a  little  yard,  scratch  and  dust 
without  any  inconvenience  or  annoy- 
ance from  the  others.  The  egg  or  feed  A  ™Hm  ™ 
room  has  shelves  in  it,  and  a  loft,  (which  is  reached  by  a  ladder  made 
fast  up  the  side,)  where  the  feed  is  kept.  Fig.  4  represents  the  roosts,  two 
feet  apart,  of  sassafras.  Fig.  5  represents  a  flooring  of  boards,  with  the  same 
slant  as  the  roosts,  but  placed  two  feet  away  from  the  roost.  The  droppings 
falling  on  these  boards,  roll  down  into  a  trough  at  the  lower  end,  as  shown. 
In  the  east  side  of  the  house  I  have  one  large  sliding  window,  and  in  the 
south  side  two,  with  wire  fenders  or  screens,  over  all  three.  A  building  of 
this  size  and  kind  can  accommodate  two  hundred  to  two  hundred  and  fifty 
chickens  with  ample  room. 

PLAN  OF  POULTRY  HOUSE    THAT   WILL  ACCOMMODATE  THREE    DISTINCT  BREEDS. 

The    building   is    enclosed  with  worked  spruce    or   pine  boards,  put  on 
vertically,    and  the   hight  so   arranged  that  each  board   will  cut   to  avoid 


ACCOMMODATE  250  FOWLS. 


122 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


waste.      Elevation — Length,  twenty-four  feet;    width,   eleven  feet;    hight 
in  front,  nine  and  a  half  feet ;  hight  in  rear,  six  and  a  half  feet.     All  the 


7 


POULTRY  HOTTSE  —  ELEVATION. 

pieces  are  cut  off  of  the  full  lengths  in  front,  making  just  half  a  rear  length. 
The  rafters,  of  thirteen  feet  joist,  with  either  battened  or  shingle  roof  as 
preferred. 

PLAN   AND    YARD. 

The  building  is  supposed  to  face  the  south.     The  entrance  door,  E,  open- 
ing into  the  passage,  P,  three  and  a  half  feet  wide,  which  runs  the  length  of  the 

building ;  smaller  doors,  D,  each  two 
feet  wide,  opening  into  the  roosting 
rooms,  R.  The  nests  are  raised  about 
a  foot  from  the  floor,  and  also  open 
into  the  rooms  R,  with  a  hinged  board 
in  the  passage  so  that  the  eggs  can  be 
removed  without  entering  the  roosting 
rooms.  The  perches,  A,  are  movable, 
perfectly  level,  and  raised  two  feet 
from  the  floor.  The  partition  walls 
are  tight,  two  boards  high,  above  which 
is  lath;  the  passage  wall  above  the 
PLAN  AND  YARD.  nests,  and  the  doors,  D,  D,  D,  being  of 

lath  also.  The  roosting  rooms  are  seven  and  a  half  by  eight  feet,  large 
enough  for  twenty-five  fowls  each.  Windows  are  six  feet  square,  raised  one 
foot  from  the  floor.  We  prefer  the  glass  to  be  six  by  eight  or  seven  by  nine 
inches  —  as  these  small  sizes  need  no  protection  strips  to  prevent  the  fowls 
from  breaking  them.  The  holes,  H,  for  egress  and  ingress  of  the  fowls,  are 
closed  by  a  drop  door  worked  by  a  cord  and  pulley  from  the  passage  way. 
Another  door  can  be  placed  in  the  other  end  of  the  passage  way  if  desirable. 
This  arrangement  of  the  yards,  Y,  of  course  would  not  suit  every  one ; 
some  would  prefer  smaller  yards,  making  each  yard  the  width  of  the  room 
and  adding  to  its  length.  We  can  only  say  "  cut  your  garment  according  to 
your  cloth  "  —  cut  your  yard  according  to  your  ground.  The  house  above 
is  designed  for  only  three  varieties  ;  but  by  simply  adding  to  the  length,  any 
number  of  breeds  may  be  accommodated.  The  simplest  and  most  economi- 
cal foundation  is  to  set  locust  or  oak  posts  about  four  feet  deep,  every  eight 
feet,  and  spike  the  sills  on  them.  There  is  then  no  heaving  from  frost ;  and 
all  the  underpinning  necessary  is  a  board  nailed  to  the  sill  and  extending 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOO 


into  the  ground  a  couple  of  inches.     A  sitting  room  can 
the  building  four  feet  longer.     The  room  should  be  in  the  en 
so  as  to  be  always  within  notice. 

MR.  HAWLEY'S  POULTRY  HOUSE. 

Mr.  HAWLEY  gave  in  the  Rural  New-  Yorker,  a  few  years  since,  a  plan 
and  description  of  a  poultry  house  which  he  said  proved  a  success  with  him 
during  severe  cold  weather — the  thermometer  indicating  only  three  degrees 
below  freezing,  when  it  was  fifteen  degrees  below  zero  outside.  The  house 
is  twenty  feet  long,  eight  feet  wide  on  the  bottom,  six  feet  high  in  the  rear, 
six  and  one-quarter  feet  in  roof.  It  is  built  of  matched  and  dressed  lumber 


OCTAGONAL  POULTRY  HOUSE. 


for  the  outside,  battened  with  strips  and  well  painted.     The  frame  is  three 
by  four  inch  joist — lathed  and  filled  in  with  sawdust  on  all  sides  and  roof, 


GROUND  PLAN. 


END  SECTION. 


then  plastered.  Gravel  bottom.  There  are  three  windows,  twelve  lights, 
nine  by  thirteen,  both  sashes  movable,  and  a  light  frame,  one-half  the  size 
of  the  windows,  prevents  the  fowls  from  escaping  when  the  sashes  are 
raised  or  dropped.  The  building  is  divided  into  three  comfortable  coops. 
There  is  ample  room  for  two  lengths  of  roosts,  under  which  there  is  a  plat- 
form to  catch  the  droppings,  thereby  insuring  cleanliness,  so  essential  to  the 


124  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

health  of  the  occupants.     The  nests  are  "  secret,"  built  on  the  ground.     A 
window  in  the  door  regulates  the  temperature  of  the  house. 

OCTAGONAL  POULTRY  HOUSE. 

The  Canada  Farmer  gives  the  following  plan  for  an  octagonal  poultry 
house,  and  says  "  that  form  is  chosen  as  offering  a  greater  internal  space  for 
the  same  extent  of  wall  than  the  square  form.  The  door  occupies  one  of 
the  sides,  the  windows  two  of  the  others.  The  roof  is  supported  by  a  cen- 
tral pillar,  F,  and,  if  desired,  may  have  a  lantern  light  at  the  top,  with 
louvre  boards,  or  other  openings,  for  ventilation.  The  center  pillar  is  by  far 
the  best  plan  of  supporting  the  roof,  for  if  horizontal  tie-beams  are  used,  the 
fowls  will  unquestionably  perch  on  them.  Around  seven  sides  of  the  in- 
terior runs  a  broad,  stout  shelf  C,  C,  over  which  the  two  lines  of  perches 
D,  D,  are  supported  on  inclined  rests.  Underneath  C,  C,  is  a  narrower 
shelf  for  the  nest  boxes  E,  E.  If  desired,  movable  baskets  or  boxes  can  be 
placed  on  this  shelf. 

"  The  advantages  of  this  arrangement  are  obvious.  The  fowls,  following 
the  natural  instinct  which  leads  them  to  select  the  highest  perches,  roost 
over  the  shelf,  and  the  nest  boxes  are  undefiled.  The  manure  on  the  shelf  is 
in  a  position  in  which  it  can  be  easily  scraped  away  with  a  flat  hoe  or 
scraper,  and  the  shelf  sanded  daily.  The  floor  is  kept  free  from  filth,  and  the 
house  consequently  always  preserved  clean  and  wholesome.  The  space  under 
the  nest-boxes  will  serve  for  the  cooping  of  the  hens  with  chickens,  if  no 
better  situation  offers.  If  extreme  cheapness  of  construction  be  an  object, 
the  house  may  be  built  by  driving  light  poles  into  the  ground  at  equal 
distances,  and  closing  in  the  spaces  between  them  with  weather  boarding. 
The  form  admits  of  easy  ornamentation,  and  may  be  adapted  to  harmonize 
with  almost  any  style  of  buildings." 

A    FANCY   POULTRY    HOUSE. 

In  closing  our  remarks  on  poultry  houses,  we  cannot  do  so  without  pre- 
senting to  those  who  can  afford  it,  and  who  wish  to  display  more  taste  in 
this  branch  of  economy,  an  illustration  of  a  Gothic  or  Chinese  style  of  poul- 
try house,  which  we  take,  together  with  the  description,  from  the  American 
Poulterer's  Companion.  It  is  a  very  neat  and  pretty  looking  structure,  and 
is  designed  for  a  poultry  house  and  yard  for  breeding  fowls,  ducks  and 
pigeons.  It  is  intended  to  stand  in  the  center  of  a  piece  of  grass  land  or 
park,  and  if  on  a  slight  knoll  or  mound  so  much  the  better.  If  the  soil  is 
inclined  to  clay,  it  should  be  excavated  all  around  the  building  at  least  two 
feet  deep,  and  first  a  layer  of  stones  about  one  and  a  half  feet  deep,  then 
covered  with  coarse  gravel  and  sand.  This  is  desirable  —  for  we  consider  it 
almost  essential  to  success  —  stagnant  moisture  or  wet  in  the  soil  being  more 
conducive  to  disease  than  any  other  circumstance.  A  southern  aspect  is  the 
best,  and  if  sheltered  from  the  north  and  northwest,  by  plantations  of  ever- 
greens, it  will  not  only  be  a  protection  from  the  cold  winds  of  winter,  but  a 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


121 


shelter  from  the  rays  of  the  sun  in  summer.  The  houses  and  yards  must  be 
constructed  to  suit  the  views  and  purposes  of  the  proprietor.  The  yards 
should  be  fenced  with  pickets  at  least  six  and  a  half  feet  high — wire  would 
be  more  ornamental  but  rather  expensive.  Not  less  than  one-fourth  of  an 
acre  should  be  allowed  for  fifty  fowls.  The  walls  of  the  poultry  house  should 
be  of  brick,  nine  inches  thick,  and  hollow  ;  they  should  be  at  least  twelve 
feet  high,  so  that  the  roof  can  project  some  four  feet,  forming  a  shed  for 
protecting  the  fowls  from  the  storm.  The  front  of  the  shed  may  be  formed 


PANCT  POULTRY  HOUSE. 

of  lath  or  any  other  kind  of  wood,  in  a  rustic  manner,  forming  a  trellis  on 
which  vines  might  be  trained,  which  would  add  much  to  its  appearance ;  or 
it  may  be  inclosed  with  glass,  and  grapes  grown  on  the  rafters  ;  or  nests  may 
be  placed  in  these  sheds  for  sitting  hens. 

We  may  observe  here,  that  whichever  plan  is  adopted,  the  cheapest  and 
warmest  materials  of  which  to  construct  the  house  are  a  wood  frame  and  a 
weather-boarding,  either  of  clapboards,  or  ceiled  up  and  down  with  narrow 
battens.  It  should  be  ceiled  within  with  hemlock  boards,  tongued  and 
grooved,  and  laid  crosswise,  and  filled  in  between  the  timbers  with  spent 
tan,  or  any  other  dry  substance,  well  rammed  or  packed  in.  Or  the  spaces 
between  the  posts  may  be  filled  in  with  brick  and  a  thin  coat  of  plaster.  In 
either  case,  whether  of  brick  or  wood,  it  should  be  whitewashed  with  lime. 
The  roof  should  also  be  ceiled  with  boards  and  filled  in  with  tan,  which 
would  render  it  cooler  in  summer  and  warmer  in  winter.  The  interior  may 


126  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

be  finished  to  accommodate  the  kind  of  stock  intended  to  be  kept.  If  for 
the  large  Asiatic  fowls,  the  perches  should  be  low,  or  the  floor  of  their  roost- 
ing room  may  be  covered  with  straw ;  in  which  case  it  should  be  cleansed, 
or  the  straw  changed  daily.  The  cupola  is  intended  for  a  pigeon  house.  The 
holes  by  which  they  enter  should  not  be  too  large  or  numerous,  and  should 
have  a  shelf  at  the  entrance.  The  upper  tier  should  have  a  roof  or  weather- 
boarding  over  them  to  keep  out  the  wet.  An  objection  to  a  wooden  pigeon 
house  is,  that  they  are  too  cold  in  winter  and  too  hot  in  summer ;  but  this 
may  be  in  a  great  measure  prevented  by  making  the  wood  double,  with  a 
space  of  two  or  three  inches  between,  which  will  form  a  non-conductor  of 
heat. 


POULTRY  APPLIANCES. 


CHICKEN-COOPS     OB     PENS,     FEEDING-HOPPERS     AND     TROUGHS,     WATER-FOUN- 
TAINS,   ETC. 

As  the  rearing,  management  and  care  of  all  kinds  of  poultry  is  much 
facilitated,  as  well  as  rendered  more  certainly  remunerative  by  the  aid  of 
suitable  appliances,  we  give  herewith  engravings  and  descriptions  of  those 
we  have  been  enabled  to  cull  from  the  sources  at  command,  and  which  are 
deemed  every  way  suited  to  the  ends  desired. 


CHICKEN  HOUSE  —  EXTERIOR  VIEW. 


The  march  of  improvement  in  the  building  of  chicken  houses  seems  to  be 
as  manifest  as  in  most  other  things,  and  anything  new  in  this  line  is  sought 
after  with  interest  by  the  amateur  or  breeder  of  fancy  fowls.  We  give  an 
illustration  (two  views)  of  one  of  these  houses,  which  struck  us  as  being  the 
ne  plus  ultra  of  chicken  coops.  It  is  sketched  from  coops  we  saw  on  the 


128 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


grounds  of  ISAAC  VAN  WINKLE,  Esq.,  of  New-Jersey.  One  illustration, 
shows  the  house  with  the  end  open,  giving  an  interior  view,  while  the  other 
shows  the  exterior.  These  houses  are  movable ;  made  of  matched  boards 
nailed  to  posts,  two  by  two  inches,  on  each  end,  and  side  or  section,  and 
hooks  and  staples  placed  at  the  top  and  bottom  of  the  posts,  on  each  inside, 
so  that  instead  of  being  nailed  together  as  a  whole,  it  is  hooked  up  in  sec- 
tions, as  shown  in  the  engraving,  with  front  section  down.  By  this  means 
the  coop  can  be  taken  down  and  moved  to  any  place  desired.  At  the  rear 
of  the  runway  is  placed  a  tight  coop,  as  shown,  into  which  the  hen  and 
chickens  can  retire  to  roost ;  the  slide  being  closed,  makes  it  perfectly  rat  or 
vermin  proof.  In  the  end  of  the  tight  coop  are  three  Or  four  one-inch  holes 


HOUSE — INTERIOR  VIEW. 

made  for  ventilation.  The  top  of  the  runway  is  covered  with  a  movable 
glass  sash  —  hot-bed  fashion  —  under  which  chickens  can  be  reared  in  the 
coldest  weather.  For  ventilation,  the  sash  can  be  slid  off,  as  seen  by  refer- 
ence to  the  cut,  or,  if  desired,  the  sa.sh  being  placed  in  a  groove,  can  be  re- 
moved entirely  from  the  top  of  the  coop.  It  strikes  us  that  this  house,  when 
it  becomes  more  known,  will  somewhat  revolutionize  the  rearing  of  early 
spring  chicks.  It  is  so  constructed  that  any  person  at  all  conversant  with 
the  use  of  tools  can  put  one  up  in  short  order  and  with  comparatively  little 
expense. 

It  is  frequently  recommended  to  breeders  to  build  their  chicken-coops 
with  floors  in  them.  We  cannot  see  any  particular  benefit  derived  from 
having  coops  with  wooden  floors ;  on  the  contrary,  we  are  of  the  opinion  it 
inclines  the  chicks  to  weakness.  Our  mode  is  to  let  the  chickens  have  free 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


129 


access  to  the  ground,  or,  what  is  better,  let  the  coop  be  placed  over  a  flooring 
of  ashes,  made  about  two  inches  thick,  so  that  the  mother-hen  can  dust  her- 
self at  pleasure. 

THE    RAT-PROOF    COOP 

is  our  beau-ideal  of  what  a  chicken-coop  should  be.  It  can  be  moved  at  will, 
and  at  evening,  or  in  stormy  weather,  the  hen  and  chickens  can  be  driven  in 
and  the  coop  closed  up,  making  it  both  rat  and  water-proof.  Then  again, 
there  is 

THE   TENT    COOP, 


THE  RAT-PROOF  COOP. 


THE  TENT  COOP. 


which  answers  a  good  purpose  for  either  young  turkeys  or  chickens ;  is  easily 
constructed,  and,  having  no  floor,  can  be  moved  to  any  light  or  sandy  soil, 
which  will  answer  in  lieu  of  ashes  for  the  chicks  and  hen  to  dust  themselves 
in,  which  keeps  off  vermin. 


THE  PENT  OR  LEAN-TO  COOP. 


THE  PEN  COOP. 


There  is  another  form  of  coop  which  we  have,  but  it  has  no  advantages 
to  our  mind  over  either  of  the  preceding  ones,  unless  it  be  that  in  this  shape 
it  affords  more  room.  It  is  made  of  clapboards  and  lathed  or  lattice-worked 
across  the  whole  front  of  the  coop  and  about  half-way  up  as  shown  in  the 
engraving.  The  back,  sides  and  top  are  made  of  clapboards,  but  any  kind 
of  boards  might  be  used.  We  used  the  clapboards  for  the  sake  of  mak- 
ing the  coop  light,  so  that  it  could  be  handled  easily.  The  size  is  four  and  a 
half  feet  long  —  two  and  a  half  feet  wide  —  front  three  feet  high  and  with  a 
pitch  of  half  a  foot  to  the  rear ;  the  front  of  the  coop  being  clapboarded  one 
foot  down,  leaving  two  feet  for  the  length  of  the  laths  in  front.  The  clap- 
board in  front  has  the  effect  to  prevent  the  storm  from  beating  in  upon  the 
hen  and  chicks  which  are  confined  within  the  coops. 

9 


130  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

PEN  CHICKEX  COOP. 

The  illustration,  as  shown  on  page  129,  gives  a  good  idea  of  a  pen  coop, 
which  may  be  made  large  enough  to  contain  a  cock  and  four  hens  for  breed- 
ing purposes,  where  they  can  enjoy  the  sun  and  fresh  air,  yet  be  protected 
from  stormy  weather.  The  dimensions  are  as  follows : — Pen  four  feet  high 
in  front  and  three  feet  in  the  rear,  gix  feet  long  and  four  wide.  The  yard, 
ten  feet  long  and  six  wide,  to  be  enclosed  with  lath  four  feet  high.  If  de- 
sired, the  top  may  be  covered  also.  The  pen  may  be  made  with  common 


THE  BARREL  COOP.  THE  CLOSE  COOP. 

boards,  and  battened  up  as  shown  in  the  cut.  The  holes  in  the  ends  are 
made  to  admit  a  free  circulation  of  air.  This  house  may,  of  course,  be 
reduced  to  a  size  sufficient  to  keep  a  hen  and  chickens.  If  used  for  that  pur- 
pose the  coop  may  be  say  twenty  inches  high  in  front,  fifteen  in  rear,  and 
twenty  inches  square  on  the  bottom,  making  it  light  and  movable. 

THE    BARREL   COOP. 

This  is  an  appliance  to  keep  chicks,  that  any  one  can  make,  with  very 
little  trouble,  as  will  be  seen  by  our  illustration.  All  that  is  necessary  is  to 
place  a  common  flour  or  other  old  barrel  on  its  side,  take  out  one  of  the 
heads,  place  some  straw  in  the  back  end  of  the  barrel ;  put  the  hen  and 
chicks  in ;  have  some  lath  or  strips  of  board  at  hand,  with  one  end  sharpened 
and  drive  them  into  the  ground  in  front  of  the  coop  and  your  work  is 
accomplished. 

THE    CLOSE    CHICKEN    COOP. 

This  coop  is  very  handy,  and  may  be  made  of  inch  boards  (see  illustra- 
tion,) long  enough  to  admit  of  any  number  of  fowls.  A,  A,  are  slats  raised 
for  admitting  the  fowls ;  B,  B,  doors  to  open  and  shut  at  night,  to  prevent 
the  intrusion  of  any  kind  of  vermin ;  C,  button  for  fastening  the  doors.  Any 
common  dry  goods  or  other  large  box  will  answer  the  purpose  desired. 
Cleats  can  be  nailed  on,  as  shown  in  the  engraving,  which  makes  it  a  light, 
warm  and  airy  coop  in  summer.  Holes  should  be  bored  in  one  end  and  in 
the  top  for  ventilators. 

FEEDING  HOPPERS  AND  TROUGHS. 

In  giving  descriptions  of  the  different  varieties  of  Feeding  Hoppers  or 
Troughs  being  used  by  poulterers  in  their  endeavor  to  facilitate  the  workings 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


131 


of  domestic  economy  in  the  poultry  yard,  we  cannot  do  better  than  to  com- 
mence by  presenting  for  inspection  and  adoption,  if  desired,  a  plan  of  the 
Scotch  Feeding  Hopper,  taken  from  London? s  Encyclopedia  of  Agriculture, 
the  description  of  which  is  given  below. 


A  SCOTCH  FEEDING  HOPPER. 


THE    SCOTCH    FEEDING    HOPPER 

can  be  made  to  contain  any  quantity  of  corn  required,  and  none  wasted. 
When  once  filled  it  requires  no  more  trouble,  as  the  grain  falls  into  the 
receiver  below  as  the  fowls  pick  it  away ;  and  the  covers  on  that,  which  are 
opened  by  the  perches,  and  the  cover  on  the  top,  protect  the  grain  from  rain, 
so  that  the  fowls  always  get  it  quite  dry ;  and  as  nothing  less  than  the  weight 
of  a  fowl  on  the  perch  can  lift  the  cover  on  the  lower  receiver,  rats  and 
mice  are  excluded.  In  this  connection  we  give  an  engraving  of  what  is 
called 

A  PERFECT  FEEDING  HOPPER, 

in  Uementfs  Poulterer's  Companion,  which  we  think  superior  to  that  of  the 
Scotch  plan,  and  which,  from  the  description  here  given,  can  be  easily  con- 
structed by  any  person.  "  A  is  an  end  view,  eight  inches  wide,  two  feet  six 
inches  high,  and  three  feet  long ;  B,  the  roof  projecting  over  the  perch  on 
which  the  fowls  stand  while  feeding ;  C,  the  lid  of  the  receiving  manger 
raised,  exhibiting  the  grain ;  E,  E,  cords  attached  to  the  perch  and  lid  of  the 
manger  or  feeding  trough  ;  I,  end  bar  of  the  perch,  with  a  weight  attached 
to  the  end  to  balance  the  lid,  otherwise  it  would  not  close  when  the  fowls 
leave  the  perch  ;  H,  pulley;  G,  fulcrum.  The  hinges  on  the  top  show  that  it 
is  to  be  raised  when  the  hopper  is  to  be  replenished.  When  a  fowl  desires 
food,  it  hops  upon  the  bars  of  the  perch,  the  weight  of  which  raises  the  lid 
of  the  feed  box,  exposing  the  grain  to  view,  and  after  satisfying  its  hunger 
jumps  off,  and  the  lid  closes."  Of  course  the  dimensions  of  either  of  these 
feeding  hoppers  may  be  increased  to  any  size  desired. 


132 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


STANDARD    SELF-FEEDING    HOPPER. 

This  feeding  hopper  is  two  feet  square,  the  posts  eighteen  inches  high, 
three  inches  square  ;  the  upper  section  of  the  box  is  six  inches  deep,  the  ends 
are  mortised  into  or  nailed  to  the  posts.  From  the  bottom  of  this  square  the 
tapering  part  of  the  grain  box  reaches  to  within  one  inch  of  the  floor,  which 
should  be  raised  on  feet  about  six  inches  from  the  ground ;  the  grain  box 

tapers  to  one  foot  square,  and  to  bring 
the  grain  within  reach  of  the  fowls,  a 
cone,  as  shown  at  A,  is  placed  in  the  cen- 
ter of  the  floor,  and  should  be  so  much 
smaller  than  the  funnel  part  of  the  hop- 
per as  to  leave  at  least  one  inch  space  all 


STANDAKD   SELF-FEEDING  HOPPER. 


FUNNEL  AND  CONE. 


around  the  cone,  which  forces  the  grain  to  the  edge,  where,  as  the  fowls  pick 
the  grain  away,  more  will  fall  and  keep  a  constant  supply  within  reach  of  the 
fowls,  as  long  as  any  is  left  in  the  hopper.  The  slats  on  the  sides  are  in- 
tended to  prevent  the  fowls  from  getting  into  the  trough  or  crowding  one 
another.  This  hopper  will  hold  about  two  bushels  of  grain,  and  if  the  roof 
projected  one  foot  all  round  it,  it  would  protect  it  completely  from  rain.  It 
occupies  but  little  space,  and  from  twelve  to  sixteen  fowls  can  feed  at  the 
same  time. 


A  STOOL  FEEDING  HOPPBB. 


A  CHEAP  FEEDING  HOPPER. 


133 

A    STOOL    FEEDING-HOPPER, 

which  is  proof  against  rats,  can  be  made  as  follows : — Make  a  platform  tvyo 
or  three  feet  square,  as  the  case  may  be ;  then  make  a  square  box,  three 
inches  high  and  sixteen  inches  square ;  nail  it  in  the  center  of  the  platform ; 
saw  strips  one  and  one-fourth  inches  square  and  eighteen  inches  high  for  the 
posts ;  nail  strips  of  boards,  two  inches  wide,  to  the  posts  at  top,  to  secure 
and  steady  them ;  then  take  common  lath,  or  any  thin  stuff,  one  and  one-half 
or  two  inches  wide,  and  nail  them  to  the  top  and  bottom,  up  and  down,  leav- 
ing a  space  of  two  inches  between  each  slat,  so  that  the  fowls  can  get  at  the 
feed.  The  roof  may  be  four-square,  as  shown  in  the  engraving,  and  detached 
so  that  it  can  be  raised  when  required  to  be  replenished  with  grain.  Elevate 
the  hopper  on  a  post  about  three  feet  from  the  ground,  as  shown  in  the  cut, 
which  makes  it  rat  and  mice  proof.  The  fowls  will  soon  learn  to  leap  upon 
the  platform,  and  feed  from  the  grain  box  between  the  slats, 

A    CHEAP    FEEDING-HOPPER. 

There  is  a  cheap  plan  for  a  Feeding-Hopper,  which  can  be  made  out  of  an 
old  candle-box,  for  the  want  of  a  better  thing.  Take  off  the  lid  and  one  of 
the  sides ;  let  the  ends,  bottom  and  one  side  remain ;  cut  a  small  strip  off  one 
end  of  the  lid,  so  that  it  will  slip  in  between  the  ends  of  the  box,  placing  the 
lower  edge  one  and  a  half  inches  from  the  side  and  an  inch  from  the  bottom ; 
the  other  edge  of  the  lid  is  to  reach  the  top  and  outside  corners  of  the  ends, 
thus  forming  a  deep,  angular  box,  with  long  aperture  at  the  bottom.  As 
shown  in  the  cut,  the  lid  forms  the  slanting  side  B ;  C,  forms  the  trough, 
where  the  corn  will  descend  down  to  it  when  put  into  the  angular  box. ;  then 
put  hinges  on  the  lid,  A ;  the  open  part  of  the  hopper  has  a  row  (D)  of  slats 
two  inches  apart ;  these  slats  should  be  brought  to  the  edge  of  the  box,  so 
that  the  fowls  can  just  reach  the  bottom  of  the  angle ;  the  corn  falls  down  as 
fast  as  the  fowls  pick  it  away. 

DOUBLE    FEEDING   HOPPER. 

This  hopper  was  highly  commended  by  the  late  N.  C.  BEMENT.     It  is  nine 
feet  long  and  nine  inches  wide ;  end  pieces  fourteen  inches  high,  and  the  bot- 
tom raised  six  inches  from  the  ground ;  the  ends  nailed  to  the  bottom,  and 
a  strip  'of  board  four  inches  wide  was      m\\y^^^^^^mm'^\m^mm\ 
firmly  nailed  on  the  sides,  raised  three 
inches  above  the  bottom  board,  form- 
ing a  manger  or  trough  to  prevent  any 
waste  of  food.     Another  strip  of  board 
three  inches  wide  was  nailed  on  the  top 

in  front  to  secure  the  ends.     The  hop-  DOUBLE  FEEDING  HOPPER. 

per  to  contain  the  grain  was  formed  of  two  pieces  of  board,  nine  inches 
wide,  set  between  the  ends  forming  a  V,  the  upper  edges  lying  against  the 
front  top  strips  and  the  bottom  resting  on  some  small  blocks,  from  one 


i  mil  iiu  f  1 1 1 1 


134 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


to  two  inches  high,  sufficient  to  allow  the  grain  to  fall  down  as  the  fowls  pick 
it  away.  It  may  be  made  to  open  and  shut  at  the  bottom  to  suit  the  differ- 
ent sizes  of  grain.  The  top  or  roof  may  be  made  of  the  same  width  as  the 
box,  or  it  may  extend  over  the  sides  sufficiently  to  protect  the  fowls  from  rain 
when  feeding.  Narrow  strips  of  lath  must  be  nailed  to  the  top  and  bottom 
pieces,  leaving  space  enough  between  them  for  the  fowls  to  enter  their  heads 
when  eating.  It  is  open  on  both  sides,  and  one  of  this  size  is  sufficient  for 
seventy-five  fowls. 

FEEDING   TROUGHS. 

It  has  been  frequently  suggested  that  in  feeding  fowls  soft  food,  instead 
of  throwing  it  upon  the  ground,  thereby  wasting  the  larger  portion  of  it,  a 
dish  or  trough  of  some  sort  should  be 
placed  hi  the  hennery  or  coop  to  con- 
tain the  food.  In  figure  1  we  give  an 
engraving  of  a  trough  that  may  be 


FIG.  1. 


FIG.  2 


procured  at  little  cost,  which  will  meet  the  wants  of  most  breeders.  It  can 
be  made  of  zinc,  tin,  or  earthenware,  in  an  oblong  form,  to  any  desired 
length  —  width  four  inches,  and  two  to  four  inches  deep.  To  prevent  the 
chicks  getting  into  the  trough  and  scratching  the  food  out,  a  loose  curved 
cover,  made  of  tin,  zinc,  or  wood,  in  form  as  seen  in  figure  2,  will  answer  the 
purpose.  The  wires  which  support  the  cover  should  be  perpendicular,  ten 
to  twelve  inches  high,  and  set  two  and  a  half  inches  apart.  One  end  of  the 
wire  may  be  driven  into  the  ground,  if  desired,  for  a  stationary  feed  box,  in- 
stead of  having  the  top  and  bottom  of  the  cover  soldered  to  the  wire. 

This  trough  can  be  made  very  cheaply 
by  any  tinsmith,  and  will  economize 
food  enough  during  one  season  to  pay 
for  more  than  a  dozen  such  troughs. 


FIG.  3. 


FIG.  4. 


Figure  3  is  a  trough  divided  by  the  partition  P.  If  desired,  one  part  may 
contain  water  and  the  other  food,  the  whole  being  covered  with  a  screen 
made  of  lath  nailed  together  in  the  form  shown,  and  kept  in  position  by  the 
ends  of  the  center  laths  fitting  in  and  keyed  to  the  ends  of  the  trough.  The 
bottom  is  square  or  of  triangle  form.  This  is  for  the  use  of  grown  poultry. 
The  lattice  work  prevents  them  getting  into  the  food  with  their  feet.  A 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


cheap  and  substantial  feed  or  water  dish  is  shown  in  figure  4.  The  sides  of 
an  old  tin  pan  are  connected  together  by  a  net-work  of  wire  passing  through 
holes  beneath  the  rim,  and  crossing  above  the  center  at  the  various  angles.. 


DRINKING    FOUNTAINS. 


Figure  1  shows  a  barrel  fountain ;  it  has  a  small  tube  extending  from  the 
cask  to  a  shallow  dish  or  pan,  which  should  be  small,  so  that  the  fowls  cannot 
get  into  it  and  soil  the  water.  Figure  2  shows  a  bottle  fountain,  which  may 


FIG.  1.  — BARREL  FOUNTAIN. 


FIG.  2. —  BOTTLE  FOUNTAIN. 


be  made  by  taking  a  two  or  three  inch  plank  and  scooping  it  out  one  and 
a  half  inches,  forming  a  shallow  trough ;  then  make  a  frame  similar  to  the 
figure  shown,  and  insert  the  neck  of  the  bottle,  the  nozzle  reaching  to  within 
three-quarters  of  an  inch  of  the  bottom  of  the  trough.  Either  of  these  de- 
signs will  answer  all  purposes  of  a  drinking  fountain  for  the  poultry  yard. 


THE  ORDINARY  POULTRY  FOUNTAIN 


is  too  well  known  to  need  description,  but  a  rather  better  form  than  is  usually 
made  is  shown  in  figure  3.     The  advantages  of  such  a  construction  are  two; 


FIG.  3. 


FIG.  4. 


the  top  being  open,  and  fitted  with  a  cork,  the  state  of  the  interior  can  be 
examined,  and  the  vessel  well  sluiced  through  to  remove  the  green  slime 


136  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

which  always  collects  by  degrees,  and  is  very  prejudicial  to  health ;  and  the 
trough  being  slightly  raised  from  the  ground,  instead  of  upon  it,  the  water 
is  less  easily  fouled.  But  either  form,  if  placed  with  the  trough  towards  the 
wall,  at  a  few  inches  distance  from  it,  will  keep  the  water  clean  very  well. 
Some  experienced  breeders  prefer  shallow  pans ;  but  if  these  be  adopted  they 
must  be  either  put  behind  rails,  with  a  board  over,  or  protected  by  a  cover, 
in  the  same  way  as  the  feeding  troughs  already  described. 

WINTER   WATER   FOUNTAIN. 

We  are  indebted  to  the  American  Agriculturist  for  the  description  and 
manner  of  keeping  water  from  freezing  in  the  fountain  in  winter,  also  for  a 
duck-feeding  contrivance,  and  for  the  plan  of  a  beautiful  rustic  duck  coop, 
herewith  given.  In  describing  these  appliances  it  says  : — "  There  is  almost 


FIG.  3. —FEED  Box  TOR  DUCKS. 

always  some  difficulty  in  keeping  fowls  supplied  with  water  in  cold  weather. 
We  have  had  no  trouble  since  adopting  the  following  expedient.  A  barrel 
is  sawed  into  two  tubs,  and  an  earthen  jug  placed  in  one  of  the  tubs,  the 
bottom  of  the  jug  and  that  of  the  tub  being  in  contact,  or  nearly  so,  and  the 
mouth  of  the  jug  close  to  the  rim  of  the  tub.  The  jug  may  be  fixed  in  posi- 
tion by  a  few  sticks,  nailed  across  the  tub  inside.  The  tub  is  then  stuffed 
full  of  horse  litter  and  manure,  and  strips  nailed  across  the  top  to  keep  it  in. 
When  this  is  done  we  fill' the  jug  with  \vater,  put  in  a  cork,  and  invert  tub 
and  all.  (See  figure  2.)  Then  the  cork  is  withdrawn  at  the  same  time  that 
a  small  pan  is  slipped  under.  The  pan  remains  full  during  the  day,  and,  if 
set  in  the  sun,  will  not  freeze  so  much  as  a  film  of  ice  upon  the  surface,  even 
out  of  doors,  except  on  the  severest  days.  At  night  the  pan  should  be  with- 
drawn, and  the  water  allowed  to  flow  out. 

CONTRIVANCE  FOR  FEEDING  DUCKS. 

"  A  simple  contrivance  for  feeding  ducks  and  not  allowing  chickens  to 


137 

share  their  food,  was  shown  us  lately  at  the  yard  of  a  subscriber,  and 
we  have  had  it  engraved  (figure  3.)  The  food,  was  placed  in  .a  square, 
flat  pan,  in  which  a  few  bricks  were  laid,  filling  the  middle  of  the  pan,  to 
prevent  the  food  being  shoved  beyond  the  reach  of  the  ducks.  Then  a  box 
was  turned  over  the  pan  and  contents,  and  supported  upon  a  brick  at  each 
corner.  After  a  little  experience  the  ducks  learned  to  run  their  flexible  necks 
under  and  fill  themselves,  while  the  disconsolate  hens  could  get  nothing. 
Ducks  will  increase  rapidly  in  weight  if  they  have  all  the  soft  food  they  can 
eat.  The  best  place  for  them  to  pass  the  nights  in  winter  is  upon  a  fresh 
manure  heap,  under  cover.  If  one  wishes  to  feed  chickens  and  not  ducks,  a 
convenient  way  is  to  lay  a  board  or  two,  to  put  the  feed  on,  upon  two  bar- 
rels or  wooden  horses. 


FIG.  4.— DUCK  HOUSE. 
RUSTIC    DUCK    HOUSE. 

"  In  figure  4  we  have  represented  a  rustic,  bark-roofed  duck  coop,  which 
might  be  used  either  to  confine  an  old  duck  and  her  brood  at  night,  provided 
the  slat-work  was  so  close  as  to  prevent  the  entrance  of  rats  or  weasels,  or 
to  confine  a  hen  with  a  brood  of  ducklings,  in  which  case  the  openings  would 
need  to  be  larger,  and  the  coop  would  have  to  be  shut  up  at  night  by  a  close 
front.  There  is  more  danger  to  young  ducks  from  rats  than  from  any  other 
cause." 

WIRE-COVERED    RUN. 

We  find  in  the  Practical  Poultry  Keeper  what  is  termed  therein  a  wire- 
covered  run  for  chickens,  and  is  deemed  by  the  author  a  sensible  way  to 
keep  the  young  chicks  from  being  destroyed  by  cats  or  rats.  The  plan 
strikes  us  as  being  one  worthy  of  consideration ;  we  therefore  give  it  space 


138 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


in  our  pages,  together  with  the  remarks  accompanying  the  engraving : — 
"  Cats  sometimes  make  sad  inroads  on  the  broods.  If  this  nuisance  be  great 
it  is  well  to  confine  the  coveted  prey  while  young  within  a  wire-covered  run. 
And  the  best  way  of  forming  such  a  run  is  to  stretch  some  inch-mesh  wire- 
netting,  two  feet  wide,  upon  a  light  wooden  frame,  so  as  to  form  two  wire 
hurdles,  two  feet  wide  and  about  six  feet  long,  with  one  three  feet  long. 
These  are  easily  lashed  together  with  string  to  form  a  run  six  feet  by 
three,  and  may  be  covered  by  a  similar  hurdle  of  two-inch  mesh  three 


CHICKEN  COOP  AND  WIT.K  KUN, 

feet  wide.  In  such  a  run  all  animal  depredations  may  be  defied  ;  and  in  any 
case  we  should  recommend  its  nse  until  the  chicks  are  a  fortnight  old ;  it. 
saves  a  world  of  trouble  and  anxiety,  and  prevents  the  brood  wandering  and 
getting  over- tired.  By  having  an  assortment  of  such  hurdles,  portable  runs 
can  be  constructed  in  a  few  minutes  of  any  extent  required,  and  will  be 
found  of  great  advantage  until  the  broods  are  strong.  The  hen  may  also  be 
given  her  liberty  within  the  prescribed  bounds." 

DUCK    HOUSE. 

A  plan  of  a  very  cheap  and  pretty  duck  house  is  given  in  the  American 
Poulterers  Companion,  to  be  constructed  after  the  style  of  the  engraving 
herewith  given.  It  should  be  placed  on  the  bank  of  a  pond  or  small  island 


A  D0CK  TENT  HOUSE. 


of  an  ornamental  sheet  of  water.     It  may  be  constructed  of  rough  boards 
thatched  with  straw,  and  partly  covered  with  running  vines  and  shrubbery, 


139 

which  would  not  only  be  ornamental  but  make  a  very  pretty  and  cheap  house 
for  aquatic  fowls.  The  interior  arrangement  of  the  house  may  vary  accord- 
ing to  the  means  and  taste  of  the  proprietor,  only  providing  the  ducks  with 
nest  boxes,  in  order  that  they  may  lay  and  incubate  undisturbed,  and  afford- 
ing proper  protection  for  their  young. 

TUKKEY    HOUSE    AND   NEST. 

To  save  the  trouble,  says  the  Hand-Book  of  Poultry,  of  constantly 
watching  turkeys  while,  they  are  seeking  their  nests,  there  should  be  a  yard 
inclosing  an  eighth  of  an  acre  for  every  fifteen  birds,  where  nothing  else  is 


TURKEY  HOUSE  AND  NEST. 

allowed  to  go.  Eight  feet  long  pickets,  with  a  white  birch  or  any  other 
brushy  bush  woven  in  along  the  top,  will  make  the  most  secure  inclosure. 
As  early  as  the  first  of  April  nests  should  be  made  in  this  yard. 

THE  BEST  AKKANGEMENT  FOK  NESTS 

are  small  houses,  about  three  feet  by  three,  gable-shaped,  (as  shown  in  en- 
graving,) and  three  feet  high  in  the  center.  These  should  be  scattered  about 
the  yard,  and,  if  convenient,  be  partly  hidden  by  an  over-covering  of  brush 
or  something  more  easily  made  available.  If  two  or  three  turkeys  incline  to 
one  nest,  set  another  house  at  right  angles  with  that  which  contains  the  one 
they  covet,  and  place  several  eggs  in  this  new  nest,  and  the  probability  is, 
that  this  will  end  the  trouble  ;  or  let  them  all  lay  together  till  one  begins  to 
sit,  and  then  shut  her  in,  which  will  oblige  the  others  to  provide  for  them- 
selves elsewhere. 

NESTS   FOB  LAYING   HENS. 

The  engraving  (on  page  140,)  gives  an  idea  of  a  wicker-work  nest,  which 
is  recommended  by  the  Cottage  Gardener  as  just  the  thing  for  breeders  to 
use,  as  the  hens  take  to  them  readily.  All  that  is  needed  to  make  them  is 
an  auger,  a  saw,  a  bill-hook,  a  clasp  knife,  a  stout  piece  of  leather  for  hinges, 
some  tacks,  a  few  poles,  two  inches  in  diameter,  cut  fresh  from  the  water 
willow,  some  strips,  and  a  few  seasoned  pieces  of  boards.  Rive  the  willow 
rods  into  laths  two-eighths  of  an  inch  thick ;  wattle  them  on  the  frame  as  in 


140  THE  PEOPLE'S  PEACTICAL  POULTRY  BOOK. 

the  engraving.  If  water  willow  cannot  be  readily  obtained,  any  other  wood 
that  is  susceptible  of  weaving  into  baskets  will  answer  the  purpose.  This 
device  makes  a  good  cool  retreat  for  hens  in  hot  weather. 

TIGHT   WOODEN    BOX    NEST. 

It  is  only  necessary  the  birds  should  be  protected  from  wind  and  rain,  in 
order  to  avoid  rheumatism ;  and  this  is  most  effectually  done  by  employing 
for  the  nest  a  tight  wooden  box,  like  figure  2,  open  at  the  bottom,  and  also 


FIG.  1.  FIG.  2. 

in  front,  with  the  exception  of  a  strip  three  inches  high  to  contain  the  straw. 
Let  one  of  these  boxes  be  placed  in  the  back  corner  of  the  shed,  touching 
the  side,  the  front  being  turned  to  the  back  wall,  and  about  nine  inches  from 
it ;  and  the  hen  will  be  in  the  strictest  privacy,  will  be  both  perfectly  shel- 
tered and  kept  cool,  and  will  never  mistake  her  own  nest  for  the  one  which 
may  be  placed  in  the  other  corner.  If  a  third  must  be  made  room  for,  let 
her  nest  be  placed  the  same  distance  from  the  wall  midway  between  the 
others,  and  like  them,  with  the  front  of  the  nest  to  the  back  of  the  shed. 
There  will  then  be  still  nearly  a  foot  between  eacji  two  nests  for  the  birds  to 
pass. 


UNIVERSITY 


CAPONIZING  FOWLS. 


THE  art  of  caponizing  fowls  seems  to  be  very  little  known  or  understood 
in  this  country;  we  therefore  condense  from  The  Farmers' and  Planters* 
Enclyclopedia  of  Rural  Affairs,  the  modus  operandi  as  practiced  by  the  best 
and  most  experienced  English,  French  and  Chinese  experts,  giving  from  the 
same  source,  also,  engravings  fully  illustrating  the  subject,  together  with 
such  information  as  we  have  been  enabled  to  gather  from  other  sources. 
Chickens  intended  for  capons  should  be  of  the  largest  breeds  ;  Brahmas, 
Cochins,  or  even  Dorkings  are  fowls  well  adapted  for  the  purpose. 

FOWLS    DESIRABLE    FOB   CAPONS. 

Any  of  the  Asiatic  fowls  are  most  desirable  as  they  make  the  best  capons; 
Dorking  fowls,  however,  which  are  deemed  better  for  the  table,  answer  the 
purpose  very  well,  as  their  flesh  is  so  much  sweeter  and  more  nutritious  than 
that  of  almost  any  breed  known.  The  alteration  of  a  chicken  into  a  capon 
will,  in  from  ten  to  twelve  months  nearly  double  the  size  of  the  bird.  Per- 
sons wishing  to  become  expert  in  the  operation  of  making  capons  would  do 
well  to  imitate  surgeons,  who  always  try  their  hand  upon  dead  subjects  be- 
fore performing  on  the  living. 

MANNER    OF    PROCEDURE. 

The  modus  operandi,  however,  is  quite  simple,  and  in  France  and  Italy  is 
frequently  allotted  to  mere  children.  Chickens  intended  for  capons  may  be 
operated  upon  at  any  age,  though  when  between  two  and  three  months  old 
is  considered  much  the  best  time.  Old  fowls  seldom  survive  the  operation. 
Previous  to  cutting,  the  chickens  must  be  kept  entirely  from  food,  and  even 
water,  for  about  thirty-six  hours,  as  experiments  have  determined  this  time 
to  insure  the  best  chance  of  success  by  causing  the  bowels  to  be  empty,  and 
lessening  the  tendency  to  bleeding.  The  fowl  may  be  secured  either  in  the 
Chinese  mode, —  that  is  to  say,  lying  on  its  left  side  with  its  wings  folded 
back  till  they  meet,  and  pressed  under  one  foot  of  the  operator,  while  the 
other  foot  is  placed  on  the  legs  ;  or  it  may  be  held  by  an  assistant,  or  what 
adds  greatly  to  the  convenience  of  the  operator,  especially  in  relieving  him 
from  the  necessity  of  stooping  low,  the  fowl  may  be  confined  by  straps,  etc., 
to  a  table,  as  seen  by  reference  to  figures  1  and  2. 


142  THE  PEOPLE'S  PKACTICAL  POULTRY  BOOK. 

HOW  TO  PLACE  THE  FOWL. 

The  fowl  being  thus  secured  with  its  left  side  downwards,  wings  clasped 
behind  its  back,  legs  extended  backwards,  the  upper  one  being  drawn  the 
furthest  back  (see  figure  2,)  the  head  and  neck  being  left  perfectly  free,  the 
feathers  are  next  to  be  plucked  from  its  right  side  near  the  hip  joint,  in  a 
line  between  that  and  the  shoulder  joint ;  the  space  uncovered  (a  figure  2) 
may  be  a  little  over  an  inch  square.  Having  first  drawn  the  skin  of  the  part 
backward,  so  that  when  left  to  itself  after  the  operation,  it  will  cover  the 
wound  in  the  flesh,  make  an  incision  with  the  bevel-edged  knife  (letter  «,) 
between  the  last  two  ribs,  commencing  about  an  inch  from  the  backbone, 
and  extending  obliquely  downwards  about  an  inch  or  inch  and  a  half,  just 
going  deep  enough  to  separate  the  ribs,  and  taking  good  care  not  to  wound 
the  intestines.  A  pair  of  broad  blunt  hooks,  (letters  c,  c,)  attached  to  a 
piece  of  elastic  whalebone  or  ratan  (b)  about  six  inches  long  are  then  applied, 
one  hook  on  each  side  of  the  cut,  and  these  being  stretched  apart  by  the 
spring  bow,  keep  the  wound  open  wide  enough  to  give  room  for  the  opera- 
tion. 

HOW   THE    OPERATION    IS    PERFORMED. 

Carefully  cut  open  the  skin  covering  the  intestines,  which  last,  if  not 
sufficiently  drawn  up  in  consequence  of  the  previous  fastening,  may  be  pushed 
forwards  or  towards  the  breastbone,  by  means  of  a  flat  instrument  contrived 
for  the  purpose,  or,  what  answers  equally  well,  the  handle  of  a  teaspoon. 
When  the  testicles  are  exposed  to  view  they  will  be  found  to  be  connected 
with  the  back  and  sides  by  means  of  a  thin  skin  which  passes  over  them. 
This  tender  covering  must  be  seized  with  the  pincers  (a,  a,)  and  torn  open 
with  the  assistance  of  the  sharp  edged  hook,  (h  /)  after  this,  with  the  left 
hand,  introduce  the  curved  spoon  under  the  lower  or  left  testicle  (which  is 
generally  a  little  nearer  the  rump  than  the  right  one ;)  then  take  the  tube 
(£,)  and  with  the  right  hand  pass  the  loop  (ri)  over  the  small  hooked  end 
of  the  spoon  (A,)  running  it  down  under  the  spoon  and  included  testicle,  so 
as  to  bring  the  loop  to  act  upon  the  part  which  fastens  the  testicle  to  the 
back.  Then  by  drawing  the  ends  of  the  hair-loop  backwards  and  forwards, 
,-md  at  the  same  time  pushing  the  lower  .end  of  the  tube  towards  the  rump 
of  the  chicken,  the  cord,  or  fastening  of  the  testicle,  is  sawn  off.  The  same 
process  is  to  be  followed  with  the  uppermost  or  right  testicle,  after  which 
the  separated  testicles,  together  with  any  blood  in  the  bottom  of  the  wound 
are  to  be  scooped  out  with  the  crooked  spoon. 

WHEN    PERFORMED    PROPERLY. 

When  performed  properly,  little  or  no  blood  of  consequence  is  observed, 
neither  does  the  bird  seem  to  experience  any  pain,  after  the  first  incision, 
but  will  eat  food  freely  if  given  to  it.  To  enable  the  operator  to  produce 
the  sawing  movement,  the  hair  or  other  ligature  used,  may  be  tied  in  a 
knot,  so  as  to  allow  the  index,  or  forefinger  of  the  operator's  right  hand  to 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  143 

pass  through  it.  This  finger  being  then  turned  or  rolled  repeatedly  from 
side  to  side,  communicates  to  the  loop  below  the  sawing  motion  which  con- 
tributes to  cut  off  the  testicles.  The  reason  for  cutting  off  the  under  or 
lowermost  testicle  first,  is  to  prevent  the  blood  which  may  issue  from  cover- 
ing the  remaining  one,  thereby  rendering  it  difficult  to  be  seen.  After  this 
operation  which,  if  skillfully  performed,  occupies  very  few  minutes,  the  hooks 
are  to  be  taken  out,  the  skin  drawn  over  the  wound,  and  this  covered  with 
the  feathers  plucked  off  at  the  commencement  of  the  operation.  The  chicken 
is  then  released,  and  as  soon  as  let  go  will  take  grain  or  other  food  eagerly, 
and  in  a  day  or  two  be  restored  to  its  usual  health.  A  person  well  skilled 
may  operate  on  fifty  chickens  without  killing  more  than  one  or  two. 

DIFFERENT    FORMATION    OF    FOWLS. 

In  some  fowls  the  fore  part  of  the  thigh  covers  the  last  two  ribs ;  in 
which  case  care  must  be  taken  to  draw  the  fleshy  part  of  the  thigh  well 
back,  to  prevent  its  being  cut,  as  this  might  lame  the  fowl,  or  even  cause 
its  death.  For  ligatures  nothing  answers  so  t  well  as  that  usually  employed 
by  the  Chinese,  namely,  the  fiber  of  the  cocoanut  husk.  This  is  rough,  and 
makes  a  loop  which  saws  off"  and  separates  the  testicle  very  readily.  The 
next  best  substance  for  this  purpose  is  horse-hair.  Experiments  with  fine 
wire,  silk,  silk  gut,  etc.,  show  that  these  are  all  inferior  to  cocoanut  fiber 
and  horse-hair. 

FOWLS    NOT   PERFECTLY    CAPONIZED. 

Sometimes  a  portion  of  the  testicle  adheres  and  is  left  behind ;  in  which 
case  the  fowls  will  not  prove  capons,  as  will  soon  be  evident,  and  may  be 
killed  for  use  as  soon  as  the  head  begins  to  grow  large  and  get  red,  and 
they  show  a  disposition  to  chase  the  hens.  Then,  again,  the  real  capon 
will  make  itself  known  by  the  head  remaining  small,  the  comb  and  gills 
losing  their  bright  redness  and  appearing  withered ;  the  feathers  of  the 
neck  and  tail  will  also  grow  longer. 

AGE    TO   KEEP    CAPONS. 

Capons  should  be  kept  to  the  age  of  fifteen  or  eighteen  months,  which 
will  bring  them  in  the  spring  and  summer,  when  poultry  is  scarce  and  bears 
a  high  price.  Still  they  should  not  be  killed  near  molting  time,  as  all  poultry 
then  is  very  inferior.  The  operation  of  caponizing  fails  principally  in  conse- 
quence of  the  bursting  of  the  skin  which  incloses  the  soft  matter  of  the  testi- 
cles, some  of  which  remains  in  the  bird. 

DANGER    OF    BURSTING    OF   THE    TESTICLES. 

Fowls  of  five  or  six  months  old  are  less  liable  to  have  the  testicles  burst 
in  the  operation  than  younger  ones,  but  they  are  also  more  apt  to  bleed  to 
death  than  those  of  from  two  to  four  months  old.  As  the  large  vessel  that 
supplies  the  entrails  with  blood  passes  in  the  neighborhood  of  the  testicles ; 
there  is  danger  that  a  young  beginner  may  pierce  this  with  the  pointed  in- 


144  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

strument  in  taking  off  the  skin  of  the  lower  testicle,  in  which  case  the  chicken 
would  die  instantly.  There  are  one  or  two  smaller  vessels  to  be  avoided, 
which  is  very  easy,  as  they  are  not  difficult  to  be  seen.  If  properly  managed 
no  blood  ever  appears  until  a  testicle  is  taken  off ;  so  that  should  any  appear 
before  that,  the  operator  will  know  that  he  has  done  something  wrong.  If 
a  chicken  die  during  the  operation  by  bleeding,  it  is  of  course  as  proper 
for  use  as  if  bled  to  death  by  having  its  throat  cut. 

FOWLS    SELDOM   DIE    AFTER   THE    OPERATION. 

Fowls  very  seldom  die  after  the  operation  unless  they  have  received  some 
internal  injury,  or  the  flesh  of  the  thigh  has  been  cut  through,  from  not  being 
drawn  back  from  off  the  last  two  ribs,  where  the  incision  is  made ;  all  of 
which  accidents  may  be  liable  to  occur  with  young  practitioners. 

TESTICLES   WHEN   FOUND   LARGE. 

When  the  testicles  are  found  very  large,  the  silver  tube  may  be  too  small 
for  the  operation ;  in  this  case  a  larger  one  made  of  small  bamboo  or  elder, 
about  three-eighths  of  an  inch  in  diameter,  may  be  substituted,  with  a  strong 
cocoanut  string  or  ligature.  But  for  chickens  of  small  and  medium  sizes,  the 
silver  tube,  with  a  horse-hair  in  it,  will  answer  perfectly  well. 

MARKING    CAPONS    BEFORE    LETTING   THEM    RUN. 

When  a  chicken  has  been  cut  it  is  necessary  before  letting  it  run  to  put  a 
permanent  mark  upon  it ;  otherwise  it  would  be  impossible  to  distinguish  it 
fit  first  from  others  not  operated  on.  Cutting  off  the  outside  or  inside  toe 
of  the  left  foot,  will  enable  one  to  distinguish  them  at  a  distance.  Another 
mode  is  to  cut  off  the  comb,  then  shave  off  the  spurs  close  to  the  leg,  and 
stick  them  upon  the  bleeding  head,  where  they  will  grow  and  become  orna- 
mental in  the  shape  of  a  pair  of  horns.  This  last  mode  is  perhaps  the  best, 
but  it  is  not  so  simple  and  ready  as  the  first.  Whichever  plan  is  adopted, 
the  fowl  should  be  marked  before  performing  the  operation. 

TREATMENT    OF    WINDY    SWELLING   IN   CAPONS. 

It  is  very  common,  after  the  operation,  and  while  the  wound  is  healing, 
for  the  side  to  puff  out  with  a  windy  swelling.  This  may  be  relieved  by 
making  a  small  incision  or  puncture  in  the  skin,  which  will  let  the  wind 
escape.  Those  fowls  make  the  best  and  finest  capons  which  are  hatched 
early  in  the  spring ;  as  they  can  be  cut  before  the  hot  weather  conies,  which 
is  a  great  advantage.  The  operator  should  not  be  discouraged  with  the  first 
difficulties;  for  with  practice  they  will  disappear;  every  year's  experience 
will  render  one  more  expert,  until  the  cutting  of  a  dozen  or  more  fowls  be- 
fore breakfast  will  be  a  small  matter. 

DISSATISFACTION   WITH    THE    OPERATION. 

It  may  be  well  to  give  a  warning  against  becoming  dissatisfied  with  the 
instruments.  A  raw  hand,  when  he  meets  with  difficulties,  is  apt  to  think 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


145 


the  tools  are  in  fault,  and  sets  about  to  improve  them  and  invent  others ;  but 
it  may  be  only  himself  that  lacks  skill,  which  practice  alone  can  give.  Those 
who  have  devoted  much  time  and  attention  to  the  subject  say  that  they  have 
found  the  old  Chinese  instruments,  illustrations  of  which  are  herewith  given, 
preferable  to  all  others.  In  addition  to  these  instruments,  a  regular  Chinese 
set  contains  a  flat  kind  of  spatula  something  like  the  upper  part  of  a  spoon 
handle.  This  is  about  four  inches  long  and  half  an  inch  wide,  and  slightly 
curved  at  each  end  in  opposite  directions.  It  is  for  the  purpose  of  pushing 
the  intestines  out  of  the  way,  an  office  very  well  performed  by  the  handle 
of  a  teaspoon.  The  engravings  given  below  represent  the  instruments  used 
in  making  capons,  according  to  the  Chinese  method,  reduced  only  about 
one-fourth  their  actual  sizes. 

DESCRIPTION    OF   THE    IMPLEMENTS   TO    BE    USED. 

«,  a  knife,  the  edge  of  which  resembles  that  of  a  chisel  with  a  bevel  or 
slanting  edge,  half  an  inch  in  the  greatest  width ;  the  other  end  or  handle 
consists  of  two  forcep  blades  terminating  at  #,  a,  in  slender  points,  and  form- 
ing spring  forceps.  The  whole  length  from  the  cutting  edge  to  the  end  oi 


DESCRIPTION  OF  IMPLEMENTS  USED. 


the  pliers  is  about  six  inches,  c,  c,  two  .broad  hooks  of  silver  or  other  metal, 
each  half  an  inch  in  width  and  one  and  a  half  in  length,  ft,  an  elastic  bow, 
six  inches  long,  made  of  whalebone  or  ratan,  about  the  thickness  of  a  large 
quill,  and  split  horizontally  into  two  pieces.  To  the  ends  of  this  bow  the 
broad  hooks  are  attached  by  strong  cords  about  half  an  inch  long.  At  the 
end  <#,  the  cord  embraces  only  the  lower  half  of  the  split  bow,  whilst  both 
pieces  are  included  in  the  string,  at  the  end  e.  /,  is  a  small  ring  which  en- 


146 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


circles  both  portions  of  the  bow.  When  the  hooks  are  first  put  in  and  only 
half  the  strength  of  the  bow  is  required  to  act  upon  them,  this  ring  is  slipped 
to  the  end  e.  But  if  the  whole  strength  of  the  bow  is  needed  to  force  the 
hooks  apart  and  stretch  the  wound  open,  the  ring  is  passed  towards  the 
end  d.  Thus,  by  means  of  the  split  bow  and  sliding  ring,  the  strain  upon 
the  hooks  can  be  increased  or  slackened  at  pleasure.  £,  a  tube  of  silver  or 
other  metal  three  or  four  inches  long,  made  square  at  the  upper,  and  flattened 
at  the  lower  end  &,  to  the  width  of  three-tenths  of  an  inch ;  this  tube  is  for 
the  purpose  of  passing  the  fiber  or  hair  ligature  m,  forming  the  loop  n.  </,  a 
narrow  curved  spoon,  the  slender  handle  of  which  tapers  off,  and  has  a  steel 
point  fitted  into  it,  furnished  at  the  extremity  with  a  very  small  hook,  h  ; 
the  inner  edge  of  this  hook  is  sometimes  sharpened. 

THE    OPERATING   TABLE. 

The  operating  table  is  represented  in  the  following  cut,  figure  1.  This 
table  may  be  about  two  and  a  half  feet  long  by  one  and  a  half  feet  wide,  and 
two  and  a  half  feet  high.  At  two  of  its  corners  it  can  have  a  raised  molding 
about  half  an  inch  high,  extending  along  the  sides  six  or  nine  inches,  for  the 


FIG   1 


FIG.  2 


purpose  of  placing  the  instruments  at  one  corner  and  at  the  other  some  of 
the  feathers  under  a  stone,  to  keep  them  from  being  blown  away.  On  one 
side  there  is  a  slit  c,  passing  through  the  table,  about  one  and  three-quarters 
of  an  inch  long  by  one-half  an  inch  wide,  running  diagonally ;  being  about 
three  inches  from  the  end  and  six  and  a  half  from  the  side.  Through  this 
slit  the  padded  band  or  soft  list,  d,  d,  for  confining  the  wings,  passes  below 
to  be  attached  to  the  lever  e.  This  lever  has  a  four  or  five  pound  weight 
hung  to  it,  and  works  on  a  screw  or  pin,  by  which  it  is  attached  to  the  leg. 
When  not  in  use  the  lever  rests  on  a  pin  or  ledge  in  the  other  leg.  On  being 
let  down,  the  attached  band  clasps  the  wings  of  the  chicken  lying  on  the 
table,  with  greater  or  less  force  as  the  weight  is  drawn  to  or  from  the  end 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  147 

of  the  lever.  The  next  thing  to  be  described  is  the  lever,  A,  upon  the  table, 
the  object  of  which  is  to  hold  down  the  legs  as  these  are  extended  backwards. 
This  lever  is  padded  beneath,  and  is  furnished  with  a  hinge  at  i,  which  ad- 
mits of  being  raised  at  the  end  &,  it  projects  beyond  the  edge  of  the  table, 
and  has  also  a  five  pound  weight  suspended  by  the  string  I,  which  increases 
or  diminishes  the  pressure  by  being  moved  to  or  from  the  table.  Through 
one  portion  of  the  hinge  an  iron  screw,  m,  passes  beneath  the  table  where 
the  end  is  secured  by  a  nut.  This  screw  or  pin  allows  the  lever  to  move 
sidewise,  whilst  the  hinge  admits  of  its  being  raised  or  let  down.  A  range 
of  holes,  about  one-third  of  an  inch  wide,  is  made  through  the  table,  to  re- 
ceive the  pin  of  the  lever,  as  this  has  to  be  placed  nearer  to  or  farther  from 
the  slit  c,  according  to  the  size  of  the  chicken.  The  first  hole  is  about  eleven 
inches  from  the  nearest  end ;  the  second,  fourteen  inches ;  the  third,  seven- 
teen inches.  The  last  is  adapted  to  very  large  cocks  or  even  turkeys. 

POSITION    OP   THE    FOWL    ON   THE    TABLE. 

In  figure  2,  the  position  of  the  fowl  when  secured,  lying  upon  its  left  side 
upon  the  table,  is  represented,  d  being  the  wing-band,  h  the  lever  placed 
over  the  legs,  and  a  the  place  where  the  incision  is  made.  The  table  is  a 
refinement  in  the  art  of  caponing  which  we  believe  is  altogether  new,  not- 
withstanding the  thousands  of  years  which  have  elapsed  since  the  operation 
has  been  habitually  practiced.  The  difficulty  of  making  a  subject,  apparently 
simple,  well  understood  by  persons  to  whom  it  is  entirely  new,  is,  we  think, 
a  sufficient  apology  for  the  length  of  the  details  given. 

USEFULNESS    OF    CAPONS. 

In  France  and  other  countries,  besides  furnishing  a  luxurious  food,  capons 
are  made  useful  in  taking  care  of  broods  of  young  chickens,  ducklings, 
turkeys,  and  pheasants,  which  they  are  said  to  do  much  better  than  hens, 
owing  to  their  larger  size  and  thicker  coats  of  feathers.  The  moment  the 
chickens  are  hatched  they  are  taken  from  the  hens  and  given  to  a  capot,, 
who  rears  them  with  all  the  care  of  a  parent,  often  having  a  small  beu 
attached  to  his  neck,  the  tinkling  of  which  serves  the  purpose  of  keeping  th«. 
brood  about  him,  similar  to  the  clucking  and  maternal  sounds  of  the  mother. 
Should  he  show  a  disposition  to  treat  the  young  chickens  roughly  at  first,  he 
may  be  confined  alone  for  a  day  or  two  in  a  dark  place,  after  which  if  they 
be  put  with  him  he  will  be  pleased  with  their  company  and  continue  to  take 
care  of  them.  The  hen  is  cooped,  and  well  fed  until  she  regains  the  flesh 
and  strength  lost  whilst  sitting,  and  then  turned  out  to  lay  again.  In  this 
way  the  poulterer  is  enabled  to  raise  a  large  number  of  chickens  from  a  few 
liens.  The  capon  generally  brings  double  or  treble  the  price  of  common 
poultry. 

ANOTHER   MODE    OF    PLACING   THE   FOWL. 

Figure  3  shows  a  different  mode  of  preparing  the  fowls  for  caponizinsr, 
which  only  requires  a  very  little  trouble  to  make.  In  the  first  place  you  con- 


148 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


fine  the  cockerel  between  the  two  weights,  on  a  table  or  board,  as  you  choose, 
(see  engraving,)  laying  him  with  the  left  side  downwards,  and  placing  his 
wings  locked  across  the  back,  which  assists  in  holding  him.  down ;  the  legs 
extended  backward,  with  the  upper  one  drawn  furthest  out.  Leave  the  head 

and  neck  free.  Pluck  the  feathers  from 
the  right  side,  near  the  hip-joint,  from  an 
inch  to  an  inch  and  a  half  in  diameter, 
and  on  a  line  with  the  shoulder.  Then 
proceed  with  the  business  as  directed 
elsewhere. 

TO    CAPONIZE    YOUNG   PULLETS. 

Young  pullets  may  also  be  caponized, 
so  as  to  deprive  them  of  their  reproduc- 
tive powers.  It  has  the  same  effect  upon 
them  that  it  does  upon  the  cockerels  —  rendering  them  more  easy  to  fatten. 
A  pullet  that  has  no  inclination  to  lay  regularly  can  be  got  rid  of  in  this  way 
with  profit  to  the  breeder.  The  usual  method  of  making  poulardes,  as  capon- 
ized hens  are  termed  in  France,  is  to  extirpate  the  egg-cluster,  or  ovaries,  in 
a  similar  manner  to  extracting  the  testicles  from  young  cocks.  Mr.  YARRELL 
says,  however,  "  that  it  is  quite  sufficient  merely  to  cut  across  the  egg-tube 
or  oviduct,  with  a  sharp  knife."  Birds  after  once  being  caponized  are  never 
subject  to  the  natural  process  of  molting. 


Pro.  3. 


ANATOMY  OF  THE  EGG. 


THE    OVARIUM. 

IN  a  laying  hen,  M.  VIELE,  an  eminent  anatomist  of  France,  says,  may 
be  found,  on  opening  the  body,  what  is  termed  the  ovarium — a  cluster  of 
rudimental  eggs,  of  different  sizes,  from  very  minute  points  up  to  shapes  of 
easily-distinguished  forms.  These  rudimental  eggs  have  as  yet  no  shell  or 
white,  these  being  exhibited  in  a  different  stage  of  development ;  but  consist 
wholly  of  yolk,  on  the  surface  of  which  the  germ  of  the  future  chicken  lies. 
The  yolk  and  the  germ  are  enveloped  by  a  very  thin  membrane.  When 

THE    RUDIMENTAL   EGG, 

still  attached  to  the  ovarium,  becomes  longer  and  larger,  and  arrives  at  a 
certain  size,  either  its  own  weight,  or  some  other  efficient  cause,  detaches 
it  from  the  cluster,  and  makes  it  fall  into  a  sort  of  funnel,  leading  to  a  pipe, 
which  is  called  the  oviduct.  Here 

THE    YOLK   OF  THE    RUDIMENTAL   EGG, 

hitherto  imperfectly  formed,  puts  on  its  mature  appearance  of  a  thick 
yellow  fluid;  while  the  rudimental  chick  or  embryo,  lying  on  the  surface 
opposite  to  that  by  which  it  had  been  attached  to  the  ovarium^  is  white,  and 
somewhat  like  paste.  The  white,  or 

ALBUMEN   OP   THE    EGG, 

now  becomes  diffused  around  the  yolk,  being  secreted  from  the  blood  vessels 
of  the  egg-pipe,  or  oviduct,  in  the  form  of  a  thin,  glassy  fluid ;  this  is  pre- 
vented from  mixing  with  the  yolk  and  the  embryo  chicken  by  the  thin 
membrane  which  surrounded  them  before  they  were  detached  from  the 
egg-cluster,  while  it  is  strengthened  by  a  second  and  stronger  membrane, 
formed  around  the  first,  immediately  after  falling  into  the  oviduct.  This 
second  membrane,  enveloping  the  yolk  of  the  germ  of  the  chicken,  is  thickest 
at  the  two  ends,  having  what  is  termed  bulgings  by  some,  and  chalazes  by 
anatomists  ;  these  bulgings  of  the  second  membrane  pass  quite  through  the 
white  at  the  ends,  and  being  thus,  as  it  were,  embedded  in  the  white,  they 
keep  the  inclosed  yolk  and  germ  somewhat  in  a  fixed  position,  preventing 


150  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

them  from  rolling  about  within  the  egg  when  it  is  moved.  The  white  of 
the  egg  being  thus  formed,  a  third  membrane,  or,  rather,  a  double  mem- 
brane, much  stronger  than  either  of  the  first  two,  is  formed  around  it,  be- 
coming attached  to  the  chalazes  of  the  second  membrane,  and  tending  still 
more  to  keep  all  the  parts  in  their  relative  positions. 

PROGRESS  OF  THE  FORMATIONS. 

During  the  progress  of  these  several  formations,  the  egg  gradually 
advances  about  half  way  along  the  oviduct.  It  is  still,  however,  destitute  of 
the  shell,  which  begins  to  be  formed  by  a  process  simliar  to  the  formation 
of  the  shell  of  a  snail,  as  soon  as  the  outer  layer  of  the  third  membrane  has 
been  completed.  When  the  shell  is  fully  formed,  the  egg  continues  to 
advance  along  the  oviduct,  till  the  hen  goes  to  her  nest  and  lays  it. 
From  ill-health,  or  accidents,  eggs  are  sometimes  excluded  from  the  oviducts 
before  the  shell  has  begun  to  be  formed,  and  in  this  state  they  are  called 
wind  eggs.  4 

THE    EGG    HAS    SIX    DIFFERENT     ENVELOPES. 

Reckoning,  then,  from  the  shell  inward,  there  are  six  different  en- 
velopes, of  which  one  only  could  be  detected  before  the  descent  of  the  egg 
into  the  oviduct, — the  shell ;  the  external  layer  of  the  membrane  lining 
the  shell ;  the  internal  layer  of  same  lining ;  the  white,  composed  of  a 
thinner  liquid  on  the  outside,  and  a  thicker  and  more  yellowish  liquid  on 
the  inside ;  the  bulgings,  or  chalaziferous  membrane  ;  and  the  proper  mem- 
brane. One  important  part  of  the  egg  is 

THE     AIR-BAG, 

placed  at  the  larger  end,  between  the  shell  and  its  lining  membrane.  This 
is  about  the  size  of  the  eye  of  a  small  bird  in  new-laid  eggs,  but  is  in- 
creased as  much  as  ten  or  twelve  times  in  the  process  of  hatching.  The 
air-bag  is  of  such  great  importance  to  the  development  of  the  chicken — 
probably  by  supplying  it  with  a  limited  atmosphere  of  oxygen — that,  if  the 
blunt  end  of  an  egg  be  pierced  with  the  point  of  the  smallest  needle,  the 
egg  cannot  be  hatched. 

DOUBLE-YOLKED    EGGS. 

Instead  of  one  rudimental  egg  falling  from  the  ovarium,  two  may  be 
detected,  and  will,  of  course,  be  inclosed  in  the  same  shell,  when  the  egg 
will  be  double-yolked.  The  eggs  of  a  goose  have,  in  some  instances,  been 
known  to  contain  even  three  yolks.  If  the  double-yolked  eggs  be  hatched, 
they  will  rarely  produce  two  separate  chickens,  but,  more  commonly, 
monstrosities — chickens  with  two  heads,  four  legs,  and  the  like. 

THE    SHELL    OF   THE    EGG. 

The  shell  of  the  egg,  chemically  speaking,  consists  chiefly  of  carbonate 
of  lime,  similar  to  chalk,  with  a  small  quantity  of  phosphate  of  lime  and 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  151 

animal  mucus.  When  burned,  the  animal  matter  and  the  carbonic  acid 
gas  of  the  carbonate  of  lime  are  separated  ;  the  first  being  reduced  to  ashes, 
or  animal  charcoal,  while  the  second  is  dissipated,  leaving  the  decarbonized 
lime  mixed  with  a  little  phosphate  of  lime. 

THE    WHITE    OF   THE    EGG. 

The  white  of  the  egg  is  without  taste  or  smell,  of  a  viscid,  glairy  con- 
sistence, readily  dissolving  in  water,  coagulable  by  acids,  by  spirits  of  wine, 
and  by  a  temperature  of  one  hundred  and  sixty-five  degrees  Fahrenheit.  If 
it  has  once  been  coagulated,  it  is  no  longer  soluble  in  either  cold  or  hot 
water,  and  acquires  a  slight  insipid  taste.  It  is  composed  of  eighty  parts  of 
water,  fifteen  and  a  half  parts  albumen,  and  four  and  a  half  parts  mucus ; 
besides  giving  traces  of  soda,  benzoic  acid,  and  sulphureted  hydrogen  gas. 
The  latter,  on  an  egg  being  eaten  from  a  silver  spoon,  stains  the  spoon  a 
blackish  purple,  by  combining  with  the  silver,  and  forming  sulphuret  of 
silver.  The  white  of  the  egg  is  a  very  feeble  conductor  of  heat,  retarding 
its  escape,  and  preventing  its  entrance  to  the  yolk;  a  providential  con- 
trivance not  merely  to  prevent  speedy  fermentation  and  corruption,  but  to 
arrest  the  fatal  chills,  which  might  occur  in  hatching,  when  the  mother 
hen  leaves  her  eggs,  from  time  to  time,  in  search  of  food.  Eels  and  other 
fish  which  can  live  long  out  of  water,  secrete  a  similar  viscid  substance  on 
the  surface  of  their  bodies,  furnished  to  them,  doubtless,  for  the  same 
purpose. 

THE   YOLK   OP   THE    EGG. 

The  yolk  has  an  insipid,  bland,  oily  taste ;  and,  when  agitated  with  water, 
forms  a  milky  emulsion.  If  it  is  long  boiled  it  becomes  a  granular,  friablo 
solid,  yielding,  upon  expression,  a  yellow,  insipid,  fixed  oil.  It  consists, 
chemically,  of  water,  oil,  albumen  and  gelatine.  In  proportion  to  the 
quantity  of  albumen,  the  egg  boils  hard. 

THE   WEIGHT   OP   EGGS. 

The  weight  of  the  eggs  of  the  domestic  fowl  varies  materially;  in 
some  breeds  averaging  thirty-three  ounces  per  dozen,  while  in  others,  but 
fourteen  and  a-half  ounces.  A  fair  average  weight  for  a  dozen  is  twenty-two 
and  a-half  ounces.  Yellow,  mahogany  and  salmon-colored  eggs  are  generally 
richer  than  white  ones,  containing,  as  they  do,  a  large  quantity  of  yolk. 
These  are  generally  preferred  for  culinary  purposes  ;  while  the  latter,  con- 
taining an  excess  of  albumen,  are  preferred  for  boiling,  etc.,  for  the  table. 

FACTS    ABOUT   INCUBATION. 

We  are  informed  by  M.  TEGETMEIER  that,  in  breaking  a  number  of  eggs 
into  a  basin,  a  small  circular  speck  may  be  observed  upon  each  yolk.  This 
speck  is  the  rudiment  of  the  young  chick,  and  the  construction  of  the  egg  is 
such  that,  on  whatever  side  it  is  turned,  the  rudimentary  germ  is  always 


152 

uppermost,  so  as  to  receive  the  heat  from  the  sitting  hen.  The  mechanism 
by  which  this  is  managed  is  very  simple : — The  lower  side  of  the  yolk  is 
weighed  or  ballasted  by  two  heavy  twisted  masses  of  very  firm  albumen, 
which  keep  the  germ  constantly  uppermost.  Contrary  to  general  belief, 
these  ballasting  weights  are  found  in  all  eggs,  whether  laid  by  pullets  or  old 
hens.  If  an  egg  has  been  set  upon  for  even  a  few  hours,  the  size  of  the 
germ  is  increased,  and  if  left  in  the  nest  of  a  sitting  hen  for  twenty-four 
hours,  small  blood  vessels  may  be  seen  forming  a  beautiful  zone  around  it. 
The  yolk,  like  the  white,  is  composed  of  concentric  layers,  which  may  be 
seen  when  it  is  boiled  hard,  and  from  the  germ  a  tube  runs  to  a  central 
hollow  or  cavity,  often  noticeable  when  an  egg  boiled  hard  for  salad  is  cut 
across. 

WHEN   A   FECUNDATED    EGG   IS    PLACED    UNDER   A    HEN, 

or  deposited  in  an  incubator,  and  subjected  to  a  temperature  somewhat 
above  one  hundred  degrees,  the  germ  undergoes  a  remarkable  series  of 
alterations,  being  gradually  developed  into  the  perfect  chick.  During  the 
period  of  incubation,  various  changes  occur.  The  air-vesicle  at  the  end 
gradually  becomes  larger  in  proportion  as  the  water  of  the  albumen 
evaporates,  through  the  pores  of  the  shell.  During  its  development,  the 
chicken  derives  its  nourishment  chiefly  from  the  yolk ;  and  shortly  before 
birth  the  remainder  of  the  yolk  is  drawn  into  the  abdomen,  and  passing  into 
the  digestive  canal,  constitutes  the  first  food  of  the  newly  hatched  animal. 
During  incubation,  the  blood  of  the  chick  is  aerated  by  passing  through  a 
peries  of  vessels  in  a  temporary  respiratory  membrane  which  lines  the  porous 
shell ;  this  makes  its  appearance  on  the  third  day,  and  gives  rise  to  that 
opacity  of  the  fertile  egg  which  may  always  be  observed.  It  is  not  until  the 
nineteenth  day  of  incubation  that  the  beak  of  the  chick  ruptures  the  enlarged 
air  vesicle,  and  it  then  only  commences  to  breathe  by  means  of  its  lungs. 
This  is  accompanied  by  a  peculiar  sound  known  as  "  tapping,"  which  is 
merely  respiratory,  and  is  not  caused  by  contact  of  any  kind  between  the 
beak  of  the  chick  and  the  interior  of  the  shell. 


INCUBATORS. 


THE    HATCHING   AND   REARING    OF   CHICKENS   BY   ARTIFICIAL  MEANS 

has  not  received  that  attention  which  its  importance  demands.  The  business 
of  raising  poultry  in  this  country  has  been  very  limited  and  its  operation^ 
very  primitive.  It  is  only  for  a  few  years  past  that  farmers  and  fanciers  have 
taken  hold  of  it  with  any  degree  of  earnestness  ;  and  for  the  very  short 
time  they  have  given  it  their  attention  their  success  has  been  wonderful, 
and  plainly  shows  what  can  be  done  by  a  little  attention  and  perseverance. 
Poultry  and  eggs  should  be  one  of  the  staple  articles  of  subsistence  for  the  peo- 
ple, where  now  only  a  few,  comparatively,  share  in  these  luxuries,  on  account 
of  the  high  prices  these  necessities  of  life  command.  Chickens  should  never 
sell  for  over  twelve  cents  per  pound,  and  eggs  twelve  cents  per  dozen  ;  and 
the  present  prices  could  be  reduced  to  the  above  standards  by  means  of  the 
artificial  methods  of  hatching  and  raising  them.  If  each  individual  who 
takes  an  interest  in 

RAISING   POULTRY    EITHER   FOR   PLEASURE    OR   PROFIT 

had  the  means  of  hatching  out  only  one  hundred  and  fifty  chickens  every 
three  weeks  it  would  quintuple  the  stock  of  the  country.  And  what  a  saving 
of  time  and  labor ;  and  especially  when  such  an  instrument  could  be  man- 
aged by  the  younger  folks.  An  incubator  that  would  hold  two  hundred  eggs 
would  produce  in  six  sittings,  on  an  average,  nine  hundred  chickens,  even 
allowing  for  the  loss  of  fifty  eggs  by  various  means  at  each  sitting  and 
would  perform  the  work  of  sixteen  hens  every  three  weeks ;  and  the 
hens  could  be  brought  back  to  the  business  of  laying  again  in  a  very 
short  time.  Of  course  we  do  not  mean  to  keep  the  hens  from  having  one 
good  sitting  a  year,  which  is  so  necessary  for  their  rest,  comfort  and  health. 
We  have  not  in  this  estimate  taken  into  account  the  length  of  time  it  takes 
the  hen  to  raise  her  brood  so  that  they  may  look  out  for  themselves.  This 
will  be  treated  of  more  fully  under  the  title  of  "  Artificial  Mothers." 

THE    DIFFERENT    INCUBATORS. 

From  the  number  of  successful  experiments  that  have  been  made  by  dif- 
ferent inventors  and  scientific  men,  we  are  more  fully  convinced  of  the 
practicability  of  the  plan,  and  that  it  wants  only  encouragement  from  the 
people  to  make  it  a  success. 


154 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


THE    EGYPTIAN   MODE    OF    HATCHING    EGGS. 

The  Egyptians  hatched  eggs  in  ovens  on  an  immense  scale  with  great  suc- 
cess. Thousands  of  thousands  of  chickens  were  hatched  in  a  season  in  this 
way.  REAUMUR  succeeded  in 

HATCHING   CHICKENS    IN    WOODEN    CASKS 

by  surrounding  them  with  fresh  manure  in  a  state  of  fermentation,  and  this 
method,  though  not  the  most  pleasant,  is  still  employed  in  France  with  good 
results. 

CANTELO  was  successful  in  supplying  the  heat  from  above  in  imitation  of 
the  hen.  The  elaborate  contrivance  of  MINASI  was  a  very  ingenious  and 
successful  effort.  It  could  hold  two  hundred  eggs.  The  chickens  were  all 
strong,  healthy  and  vigorous,  but  the  great  drawback  to  these  two  methods 
of  CANTELO  and  MINASI  was  the  expensiveness. 

GEYELIN'S  INCUBATOR 

is  one  which  we  do  not  think  very  desirable  at  the  present  day ;  still  we  give, 
in  this  connection,  a  description  of  it,  with  illustrations,  more  for  the  purpose 


FIG.  1. 


FIG.  2. 


of  showing  the  marked  improvement  made  in  these  machines  than  for  any 
other  reason.  Figure  1  represents  a  perspective  elevation  of  an  artificial  peri 
for  hatching ;  figure  2,  a  transverse  section  of  the  same.  The  hatching  appa- 
ratus consists  of  separate  parts :  first,  a  glass-covered  box ;  second,  a  water 
tank  ;  third,  a  floating  vessel ;  fourth,  a  gas  or  oil  lamp. 

The  glass-covered  box  is  made  of  japanned  tin ;  it  has  a  glass  door  through 
which  the  light  can  be  seen  ;  the  bottom  of  this  box  is  perforated  in  the  cen- 
ter for  the  admission  of  air  to  the  lamp,  and  the  other  part  is  carpeted  to 
receive  the  chickens  as  they  leave  their  shells.  About  twelve  inches  from 
the  bottom  are  four  brackets,  to  receive  the  water  tank  ;  the  lid  has  a  per- 
forated border  for  the  escape  of  the  vitiated  air  and  steam  from  the  water. 
The  sides  are  provided  with  handles  for  carrying  the  box  from  one  place  to 
another,  and  it  stands  on  four  knobs  to  allow  a  free  passage  of  air  under- 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK.  155 

neath.  The  water  tank  is  made  of  tin,  and  a  little  smaller  than  the  box,  so 
as  to  allow  half  an  inch  free  passage  of  air  all  round.  The  floating  vessel  is 
made  of  tin,  and  is  a  trifle  smaller  than  the  water  tank,  so  as  to  allow  of  its 
floating  in  it.  The  center  of  this  vessel  has  an  oval  opening,  in  which  a 
registering  thermometer  is  kept  to  show  at  all  times  the  temperature  of  the 
water.  The  bottom  of  this  vessel  is  covered  about  one  inch  deep  with  silver 
sand,  on  which  the  eggs  are  placed.  By  means  of  the  central  opening,  and 
that  between  the  tank,  the  temperature  is  kept  in  a  constantly  moist  state. 
The  lamp  can  be  for  oil  or  gas,  but  gas  is  certainly  preferable.  The  manage- 
ment of  the  apparatus  is  so  simple  that  it  can  be  attended  to  by  a  child,  and 
only  a  very  few  directions  will  be  necessary : — 1.  Fill  the  tank  with  hot  water 
till  the  floating  vessel  reaches  the  top  level,  then  see  that  the  water  has  a 
temperature  of  about  one  hundred  and  twelve  degrees,  after  which  light  the 
lamp,  and  should  the  heat  of  the  water  increase,  reduce  the  flame  ;  but  if  the 
temperature  rises  or  decreases  but  slowly,  it  can  be  regulated  by  admitting 
more  or  less  air  through  the  door  of  the  box.  2.  The  principal  point,  how- 
ever, is,  that  the  temperature  on  the  sand  should  not  vary  much  from  one 
hundred  and  five  degrees,  and  it  will  be  found  that  with  water-heat  of  one 
hundred  and  twelve  degrees,  the  sand  will  be  one  hundred  and  five,  and  on 
the  eggs  ninety-eight  degrees.  For  beginners,  however,  it  is  always  best  to 
put  the  apparatus  in  action  a  day  or  two  before  placing  eggs  in  it.  3.  Turn 
the  eggs  once  or  twice  a  day,  and  keep  the  water  replenished  as  it  evap- 
orates. 

The  only  incubators  that  are  considered  at  all  practicable  are  those  of  M. 
CARBONNIER,  Mr.  BRINDLEY  and  Mr.  F.  SCHRODER. 


was  quite  a  simply  constructed  machine.  The  heating  apparatus  consisted  of 
a  tin  or  copper  cistern  or  boiler  of  any  desired  size  made  with  a  flat  bottom 
and  heated  by  a  lamp,  for  which  a  chamber  was  provided  in  one  end.  The 
lamp  was  so  constructed  as  to  burn  for  a  certain  length  of  time  without  at- 
tention, and  it  was  essential  that  the  lamp  chamber  should  be  in  the  end  of 
the  cistern  that  there  might  be  a  regular  circulation  of  the  water.  The  cistern 
was  kept  nearly  filled ;  and  the  constant  immersion  of  the  thermometer  was 
necessary  to  show  the  temperature.  The  eggs  were  placed  in  a  drawer  under 
the  cistern  on  a  little  hay.  They  were  not  exposed  to  the  direct  heat  of  the 
cistern,  but  were  covered  with  a  piece  of  canvas,  on  which  is  spread  a  layer 
of  sawdust  half  an  inch  thick.  The  sawdust  became  warmed  by  the  heat  of 
the  cistern  and  resting  gently  upon  the  eggs  warms  them  in  a  more  natural 
way  than  any  preceeding  incubator  we  know  of.  In  the  egg  drawer  should  be 
a  second  thermometer  to  indicate  the  heat  the  eggs  were  subjected  to.  The 
temperature  of  the  sawdust  may  be  kept  at  a  standard  of  one  hundred  and 
two  or  one  hundred  and  three  degrees  Fahrenheit,  and  regular  attention  was 
necessary  to  insure  this.  The  eggs  were  withdrawn  every  day  and  exposed 
to  the  cold  air  for  about  twenty  minutes,  and  turned  over  as  often,  and  the 


156 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


sawdust  laid  again  upon  them,  and  sprinkled  with  water  heated  to  one  hun- 
dred and  five  degrees,  so  as  to  make  it  slightly  moist. 

THE    ARRANGEMENT    OP   MR.    BRINDLEY?S    INCUBATOR 

is  shown  by  figure  3.  It  is  a  copper  boiler  heated  by  a  lamp  or  gas  jet,  B, 
furnished  with  a  reservoir,  also  marked  B,  carefully  constructed  to  burn  with 
steadiness.  From  this  boiler  the  hot  water  flows  constantly  through  a  sys- 


I 


tern  of  metal  pipes,  arranged  in  a  horizontal  place  between  two  plates  of 
glass,  which  thus  forms  a  hot-air  chamber  -heated  by  the  pipes.  Under  the 
lower  glass  plates  slides  the  drawer  C,  lined  with  felt  which  contains  the 
eggs.  At  each  side  of  the  lamps  at  A  are 

TEMPORARY    RECEPTACLES,    OR    ARTIFICIAL    MOTHERS, 

to  receive  the  chickens  for  the  first  day,  after  which  they  may  be  removed 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  157 

and  provided  for  separately.  The  hot  air  chamber  is  provided  with  a  u  safety 
valve,"  acted  on  by  the  expansion  of  mercury,  which  opens  at  a  given  tem- 
perature. This  valve  seems  to  have  been  employed  first  by  M.  YALLEE  of  the 
Jardin  des  Plantes,  Paris.  Mr.  BRINDLEY'S  valve  seems  to  have  been  su- 
perior to  all  those  shown  before  him,  and  to  answer  all  reasonable  purposes. 
Mr.  WRIGHT  thinks  it  impossible  to  make  any  valve  the  sole  regulator,  and 
expect  it  to  keep  the  heat  uniform.  He  is  under  the  impression  that  when 
the  heat  becomes  two  or  three  degrees  too  high  all  that  is  expected  is,  that 
the  valve  will  open  and  admit  cold  air  to  reduce  the  temperature;  but  if  the 
air  is  really  hot  the  valve,  though  open,  cannot  entirely  keep  the  heat  down, 
nor  can  it  guard  against  a  lower  temperature  than  is  proper.  We  shall  show 
hereafter  how  the  heat  is  regulated  by  the  Graves'  plan,  so  as  to  obviate 
these  difficulties. 

BRINDLEY'S  machine  diifers  radically  in  principle  from  the  preceding  one, 
MS  also  from  Mr.  F.  H.  SCHRODER'S,  in  that  the  valve  is  not  employed  directly 
to  warm  the  eggs  but  simply  to  impart  heat  to  a  chamber  of  hot  air  through 
which  the  heat  is  communicated.  In  other  respects  the  management  is  simi- 
lar. The  eggs  require  to  be  withdrawn  and  cooled  once  a  day ;  should  be 
carefully  turned  and  sprinkled  with  warm  water, which  should  also  be  allowed 
to  moisten  the  felt  lining  of  the  tray  in  which  they  are  contained. 

THE    INCUBATOR    OF    MR.  F.  H.  SCHRODER 

is  shown  in  figure  4.  He  has  adopted  an  altogether  distinct  and  separate 
boiler,  which  is  not  shown  ;  but  which  is  connected  with  the  hot  water  tank 


FIG.  4. 

C,  of  the  incubator  by  two  pipes  ;  B  being  the  inlet  pipe,  and  D  the  outlet. 
This  tank  is  provided  with,  an  open  table,  I,  in  which  a  thermometer  can  be 
placed  to  show  the  temperature,  and  with  a  ventilating  tube  H,  which  is  open 
at  top  and  bottom.  Under  the  tank  slide  the  egg  drawers  E,  which  in  area 
resembles  the  quadrant  of  a  circle  —  this  is  of  a  circular  form. 


158 


THE    PEOPLE  S    PRACTICAL    POULTRY    BOOK. 


THE    INCUBATOR   BEING    OF    A    CIRCULAR    FORM, 

the  bottom  of  these  drawers  are  of  perforated  zinc,  and  partly  filled  with 
sand,  both  to  preserve  the  heat  and  to  form  a  convenient  and  warm  recep- 
tacle for  the  newly-hatched  chickens.  Curtains  are  provided  to  surround  the 
sides  of  the  incubator,  and  thus  guard,  in  some  measure,  against  change  of 
temperature  in  the  apartment.  In  using  this  incubator  the  egg-drawers  E 
are  partly  filled  with  chaff  or  other  similar  material,  on  whicli  the  eggs  are 
deposited.  The  water  from  the  cold  water  cistern  F,  underneath  them, slowly 
evaporates  with  the  heat  above,  and  preserves  a  gentle  moisture  around  the 
eggs  during  the  process  of  incubation,  percolating  as  it  does  through  the 
chaff  and  perforated  bottom  of  the  egg-drawer  ;  ventilation  takes  place 
through  the  middle  shape  or  pipe  H.  Sprinkling  the  eggs  is  not  necessary  in 
Mr.  SCHRODER'S  plan ;  all  that  you  need  to  do  is  to  replenish  the  cold  water 
tank  F  when  exhausted.  The  eggs,  however,  as  in  all  incubators,  should  be 
withdrawn,  cooled  half  an  hour  and  turned  every  day. 

THE   INCUBATOR    OF    COL.    STUART   WORTLEY, 

represented  in  figure  5,  is  described  by  Mr.  WRIGHT  in  his  work  as  superior 
to  all  the  rest ;  but,  at  the  same  time,  admits  that  it  has  not  yet  been  gen- 
erally tested.  D,  is  a  saddle-backed  or  other  convenient  boiler,  furnished 


.....V 

FIG.  5  — COL.  STUAKT  WORTLEY'S  INCUBATOR 

with  a  steam  dome,  by  which  the  steam  is  collected  and  allowed  to  escape. 
Connected  with  the  boiler  is  a  simple  cistern  C,  by  which  the  hight  of  the 
water  is  always  kept  uniform,  a  glass  gauge,  A,  showing  the  hight  at  a  glance. 
The  water  in  the  boiler  is  always  kept  boiling,  and  circulates  therefore  at  a 
uniform  temperature  through  the  pipes,  which  heats  the  egg  chamber. 
These  pipes  pass  through  padded  holes,  and  hence  by  sliding  them  in  more, 
there  is  greater  heat  imparted  for  cold  weather,  or  by  withdrawing  them  a 
little  the  temperature  will  fall. 

THE    GREAT    IMPROVEMENT    OF    COL.    WORTLEY's    INCUBATOR 

is  the  control  he  has  over  the  variations  of  temperature.     He  seems  to  take 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


159 


advantage  of  the  natural  law,  which,  without  trouble,  gives  him  always  a 
temperature  of  one  hundred  and  twelve  degrees,  and  then  provides  for 
changes  by  giving  more  or  less  of  heating  surface. 

THE    AMERICAN   INCUBATOR. 

This  incubator,  represented  by  the  cuts ;  figure  4,  representing  the  out- 
ward appearance  of  the  machine,  and  figure  5  the  inside  arrangements, 
was  awarded  the  first  premium  at  the  Pennsylvania  State  Poultry  Ex- 
hibition, held  in  the  city  of  Philadelphia. 

C,  figure  5,  is  the  nursery  for  young  chickens  for  the  first  week  after  hatch- 
ing, D  being  a  ventilator,  of  which  there  is  a  corresponding  one  in  the  rear. 
B,  B,  B,  B,  is  the  boiler,  by  which  the  heat  is  generated  by  means  of  a  lamp 
L.  N,  N,  N,  N,  are  the  nests  or  drawers  for  the  eggs.  The  two  lower 


FIG.  4. 


FIG.  5. 


THE    AMERICAN     INCUBATOR. 


ones  being  directly  under  the  boiler,  the  heat  is  applied  above  the  eggs,  the 
same  as  in  natural  incubation.  To  apply  the  heat  in  the  same  manner  to  the 
eggs  in  the  upper  drawers,  the  inclined  shelves,  R,  R,  are  used,  (the.  two 
drawers  being  tight-bottomed  also.)  The  heat  is  thus  forced  to  ascend  as 
shown  by  the  arrows,  and  passes  over  the  eggs,  escaping  by  the  ventilators 
at  H,  H,  into  the  nursery,  C,  where  it  is  again  utilized  for  the  young  chicks. 
V,  V,  are  tubes  going  through  the  boiler,  serving  for  stays  to  keep  the 
boiler  from  bulging  or  collapsing,  and  also  answering  for  ventilating  the 
lower  tier  of  drawers.  The  boiler  is  so  constructed  as  to  keep  the  water  iu 
constant  circulation,  thus  securing,  as  is  claimed,  a  uniform  heat  in  all 
portions  of  the  boiler,  with  a  smaller  consumption  of  fuel  than  by  any  other 
method. 

The  great  trouble    in   hatching   machines  heretofore   presented  to    the 
public,  has  been  the  impossibility  of  keeping  the  drawers  below  the  boiler  at 


160 


THE  PEOPLE  S  PRACTICAL,  POULTRY  BOOK. 


the  same  temperature  as  those  above.  It  is  claimed  that  in  this  machine 
that  difficulty  is  entirely  overcome ;  and  that  by  the  arrangement  of  the 
ventilators  heat  is  more  perfectly  under  control  than  has  been  before  at- 
tained. This — an  even  temperature — is  the  most  important  point  to  be 
secured ;  with  it  success  is  almost  certain ;  without  it,  almost  impossible. 
The  proper  heat  is  one  hundred  and  three  degrees  Fahrenheit ;  the  minimum 
being  one  hundred  degrees,  and  the  maximum  one  hundred  and  five  degrees. 
It  is  not  always  fatal  to  let  the  heat  go  below  one  hundred  degrees,  if  not 
allowed  to  remain  so  any  great  length  of  time  ;  but  a  heat  of  one  hundred 
and  seven  or  one  hundred  and  eight  degrees  is  almost  certain  death  to  all 
unhatched  chickens.  The  period  of  incubation  is  not  shortened,  as  many 
suppose ;  or,  at  most,  only  one  day — twenty  days  being  the  average  time ; 
and  we  frequently  see  hens  bring  off  their  broods  in  that  time,  if  close 
sitters.  The  chicks  come  out  remarkably  strong  and  healthy,  and  are 
always  free  from  vermin ;  and  after  the  first  few  days  require  no  more  care 
than  if  hatched  under  a  hen. 

THE  GRAVES'  INCUBATOR. 

Figure  1  is  a  perspective  view  of  a  portion  of  an  incubator  case,  showing 
the  ventilating  and  heat-regulating  devices.  Figure  2  is  a  transverse, 
vertical  section  of  figure  1.  Figures  3  and  4  are  views  in  detail  of  the  heat- 


FIG.  1  — PERSPECTIVE  VIEW  OF  GRAVES'  INCUBATOR. 

regulating  devices ;  and  figure  5  (shown  elsewhere,)  is  a  view  of  an  artificial 
mother,  or  protector.     The  object  of  this  invention  is  to  maintain  a  definite 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


OF   THE  \ 

UNIVE&SITY 

degree  of  temperature  in  incubators  heated  by  water,  and  it  T^^gU^Qwg*;; 
of  two  horizontal  glass  tubes,  closed  at  one  end,  containing  alcoHQt,'  an 
located  under  the  hot  water  tank,  each  tube  communicating  with  a  vertical 
cylinder  filled  with  mercury,  one  at  each  end  of  the  incubator;  in  which 
cylinders  are  cork  pistons  or  floats,  having  rods  attached  to  pivoted  levers, 
which  are  so  connected  with  the  regulators  on  the  heating  lamps  and  ven- 
tilating valves,  communicating  with  the  incubating  chamber,  that  the  rising 
of  said  floats  or  pistons  beyond  a  certain  point  by  the  expansion  of  the 
alcohol  will  act  to  check  the  flames  of  the  lamps  and  open  the  ventilating 
valves,  thus  decreasing  the  temperature  of  the  air  and  water,  while  the  de- 
pression of  said  floats,  in  consequence  of  the  contraction  of  the  alcohol,  will 
produce  an  opposite  effect  and  highten  the  temperature,  the  parts  being  so 
arranged  as  not  to  be  affected  by  the  medium  temperature,  at  which  the 
incubator  is  to  be  kept,  but  only  by  higher  or  lower  degrees. 

EXPLANATION    OF   THE   ILLUSTRATION. 

In  the  drawing  A  represents  the  incubator,  which  is  divided  into  several 
compartments,  as  shown  in  figure  2,  viz. : — The  cold  water  tank,  B  ;  in- 
cubating space,  C ;  hot  water  tank,  D ;  protecting  or  heat-retaining  space, 
E  ;  and  drying  loft,  F.  The  ends  of  the  incubator  are  provided  with  lamps, 
G,  which  heat  the  water  in  reservoirs,  H.  These  latter  communicate, 
through  tubes,  I,  I,  with  the  hot  water  tank,  D.  J,  is  a  reservoir,  which 


FIG.  S.-TRANSVERSE  SECTION  OF  GRAVES'  INCUBATOR. 

supplies  oil  to  the  lamps.  K,  K,  represent  glass  tubes  under  tank,  D,  and  in 
contact  with  the  bottom  thereof.  Said  tubes  are  filled  with  alcohol,  or  other 
expansible  fluid,  and  communicate  at  their  outer  ends  through  the  bent 
tubes,  L,  with  the  cylinders,  M,  which  contain  mercury.  N,  represents  a 
piston  rod,  attached  to  a  cork  piston,  or  float,  N,  in  the  cylinder,  M.  The 

11 


162 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


upper  end  of  rod,  N,  is  attached  to  an  arm  or  lever,  O,  which  is  pivoted  at 
one  end  and  swings  freely  at  the  other.  P,  represents  a  valve,  which  com- 
municates with  the  incubating  space,  C,  and  is  connected  by  wires,  R,  with 
the  free  end  of  lever,  O ;  said  wires  are  not  rigidly  connected  with  valve,  P, 
but  have  a  sliding  attachment.  S,  represents  the  lamp-burner,  which  is 
provided  with  the  tube,  S,  which  is  beveled  off  at  one  side,  as  shown.  T,  is 
a  guard  or  regulator,  which  is  journaled  on  shaft,  £,  beside  the  tube,  S,  and 
when  not  in  operation  inclines  from  the  same.  The  shaft,  £,  is  bent  on  the 
outside  of  the  burner  into  an  elbow  or  crank,  U,  which  is  connected  by  the 
spiral  spring,  V,  to  the  lever,  O.  The  operation  of  this  invention  is  as 
follows : — The  standard  temperature  for  hatching  eggs  is  about  one  hundred 
and  two  degrees  Fahrenheit,  at  which  point  this  device  is  arranged  to  remain 
inoperative ;  but,1  when  the  water'  in  tank,  D,  becomes  heated  above  this 
point,  the  expansion  of  the  alcohol  in  tubes,  K,  causes  the  cork  float  or 
piston,  N,  to  elevate  the  rod,  N,  and  lever,  O,  which  latter  being  connected 
to  valve,  P,  by  wire,  R,  and  to  regulator,  I,  by  spring,  V,  opens  valve,  P, 
and  causes  regulator,  T,  to  close  over  the  beveled  side  of  tube,  S,  thereby 
lowering  the  flame  in  proportion  to  the  nearness  it  approaches  the  tube. 


FIGURE  3.  FIGURE  4. 

When  the  valve,  P,  is  opened,  warm  air  rushes  up  through  tube,  W,  and  out 
through  said  valve,  thus  coiling  the  space,  C ;  while  the  flame  of  the  lamps, 
being  diminished,  the  temperature  of  the  water  in  tank,  D,  will  fall  until  the 
medium  of  one  hundred  and  two  degrees  is  reached,  when  the  alcohol  in 
tubes,  K,  will  contract  far  enough  to  lower  the  lever,  O,  valve,  P,  and 
regulator,  I,  to  their  former  positions.  X  is  a  tube  for  drawing  off  the 
water  from  the  cold  water  tank,  B ;  Q  is  a  slide,  when  the  heat  does  not  pass 
off  as  rapidly  as  necessary  through  the  valve  P,  to  cool  the  incubator  space 
C,  open  the  draw  Q,  and  the  cold  air  rushes  in  from  below  drawing  out 
the  hot  air  above.  It  should  always  be  borne  in  mind,  however,  that  the 
opposite  end  of  the  machine  has  a  similar  arrangement  to  that  shown  in 
figure  1,  with  which  one  of  the  tubes,  K,  connects — the  whole  operating  in 
connection.  The  wires,  R,  are  not  rigidly  attached  to  valve  P,  as  above 
mentioned,  but  slide  through  a  staple  or  orifice  in  the  same,  to  the  end  that 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  163 

the  lever,  O,  may  have  free  play  when  the  valve  is  closed  or  opened  to  its 
utmost  extent.  A  similar  result  is  obtained  by  the  use  of  the  spring,  V, 
which  permits  the  lever  to  rise  after  the  regulator  has  closed  over  the  tube 
to  its  utmost  extent. 

THE    REGULATOR    AND   TUBE 

are  so  arranged,  however,  that  the  flame  cannot  be  entirely  extinguished  by 
the  operation  described,  while  the  flame  is  graduated  from  a  full  blaze  to  a 
very  faint  one. 

THE    GREAT   DIFFICULTY   IN   ARTIFICIAL   HATCHING. 

It  is  well  known  that  the  great  difficulty  in  artificial  hatching  is  that  of 
maintaining  a  regular  temperature,  particularly  in  so  variable  a  climate  as  in 
the  Northern  States.  The  difference  of  temperature  between  day  and  night 
has  to  be  carefully  provided  for,  and  constant  reference  must  be  had  to  the 
thermometers.  This  difficulty  has  heretofore  been  a  great  obstacle  in  the 
way  of  the  artificial  hatching  of  chickens.  By  this  invention,  is  obtained  a 
constant  and  even  temperature  at  all  times,  provided,  of  course,  that  the 
lamps  are  capable  of  producing  sufficient  heat  for  all  exigencies. 

THE    PERIOD    OF   INCUBATION   BY   THESE    MACHINES. 

M.  VALLEE,  an  inventor  of  one  of  these  machines,  in  giving  the  result  of 
his  experience  touching  the  period  of  incubation  necessary  for  the  various 
species  of  eggs,  states  what  is  curious  and  worthy  of  record.  For  chickens  it 
takes  twenty-one  days;  partridges,  twenty-four;  pheasants,  twenty-five; 
Guinea  hens,  twenty-five;  common  ducks,  twenty-eight;  pea  fowls,  twenty- 
eight;  Barbary  ducks,  thirty;  geese,  thirty;  turkeys,  twenty-eight.  The 
degrees  of  heat  required  to  effect  the  above  result  are  from  one  hundred  and 
four  to  one  hundred  and  ten  degrees  Fahrenheit. 

ARTIFICIAL    HATCHING    OF   DUCKS    IN   CHINA. 

In  closing  our  remarks  on  the  use  of  incubators  and  artificial  mothers,  we 
have  deemed  it  not  improper  to  give,  from  Commodore  PERRY'S  report  of  his 
voyage  to  Japan,  the  mode  used  by  the  Chinese  in  hatching  ducks'  eggs  by 
artificial  means.  After  visiting  the  hatching  chambers  he  carefully  details 
the  plan  of  the  Chinese,  as  follows  : — "  There  was 

NO    ARTIFICIAL    HEAT   IN   ACTUAL    USE 

while  I  was  there.  The  temperature  of  the  external  atmosphere  was  at 
about  ninety  degrees  Fahrenheit,  and  there  was  a  small  chamber  with  a 
number  of  furnaces  and  charcoal,  ready  to  be  lighted  and  put  into  requisition 
at  very  short  notice.  The  front  room  had  large  shelves  on  the  two  sides, 
about  four  feet  deep  from  the  wall,  extending  the  whole  length,  the  lower 
about  a  yard  from  the  ground,  and  two  others  about  eighteen  inches  apart. 
These  shelves  were  appropriated  to  eggs  which  were  within  two  or  three 
days  of  their  term.  The  shelves  were  first  covered  with  two  or  three  thick- 
nesses of  heavy,  spongy  paper,  almost  as  thick  as  a  blanket,  which  appeared 


164  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

to  have  been  manufactured  for  the  special  purpose,  in  sheets  four  or  five  feet 
square.  Next  came  a  layer  of  eggs,  two  deep,  all  over  the  shelves,  and  two 
of  the  layers  of  the  blanket  paper  mentioned.  Parts  of  these  shelves  were 
occupied.  They  felt  very  warm  to  the  hand.  Their  warmth  was  certainly 
much  above  that  of  the  atmosphere,  the  blanket  paper  protecting  them  from 
its  chilling  influence  as  well  as  sudden  changes.  On  some  parts  of  the 
shelves  the  eggs  were  hatching,  and  the  men  were  engaged,  where  they  were 
nearly  all  hatched,  in  separating  them.  They  tossed  the  little  ones,  as  well 
as  the  eggs  which  showed  signs  of  animation,  very  roughly  and  carelessly 
into  baskets  at  considerable  distance,  greatly  endangering  the  strangers'  lives 
from  concussion,  fracture  of  limbs,  <fcc.,  in  our  estimation,  but  in  John's  opin- 
ion it  merely  broke  the  shells,  and  thus  enabled  them  the  better  to  extricate 
themselves.  The  ducklings,  after  remaining  a  few  hours  to  dry,  and  extri- 
cate themselves  from  the  shells,  were  placed  on  the  floor  in  little  movable 
basket-work  inclosures  of  bamboo,  and  supplied  with  a  kind  of  grass  chopped 
up  for  food,  which  they  ate  with  an  appetite  which  showed  that  they  fully 
appreciated  it.  This  grass  was  placed  in  little  baskets  with  broad  bottoms, 
so  that  they  could  not  be  overset,  and  the  vertical  splints  continued  upward, 
and  were  tied  together  at  the  top,  so  as  to  afford  slats  in  the  manner  of  a 
horse's  manger.  They  could  stick  in  their  heads  in  the  scramble  for  their 
first  breakfast,  but  could  not  trample  the  food  under  their  feet.  I  presume 
the  young  are  transferred  almost  immediately  to  the  boats,  as  I  did  not  see 
any  which  appeared  more  than  a  week  old. 

"  At  the  back  part  of  their  room  is  a  mud  wall  partition,  with  a  door  in 
the  center,  and  two  other  walls  running  back  at  right  angles  to  it,  dividing 
the  back  end  of  the  building  into  three  small  apartments — one  for  the  fur- 
naces of  charcoal,  &c.,  the  middle  one  serves  as  entrance,  and  the  third  is  the 
apartment  appropriated  to  the  most  delicate  part  of  the  process.  This  has  a 
board  floor,  raised  about  four  feet  from  the  ground,  beneath  which  are  placed 
the  furnaces,  if  necessary.  The  apartment  itself  was  very  dark  and  smother- 
ing;  not  much  gas  or  smoke,  but  high  temperature.  This  apartment  con- 
tained about  ten  barrels,  lined  with  the  flannel  paper,  stratum  super  stratum, 
about  three  or  four  inches  thick.  In  these  barrels  the  process  begins,  and 
continues  till  within  two  or  three  days  of  its  termination,  when  they  go  to  the 
shelves,  in  the  front  room.  The  barrels  are  almost  filled  with  eggs,  a  sheet  of 
paper  being  interposed  between  each  layer  of  about  six  inches,  and  the  whole 
covered  with  three  or  four  sheets  of  the  flannel  paper,  and  a  thick  light  lid, 
composed  in  part  of  the  same  material.  The  whole  arrangement  seems  to  be 
a  most  perfect  protection  from  sudden  changes  of  temperature,  and  I  am 
under  the  impression  that  the  eggs  are  handled  a  great  deal,  as  they  opened 
them  without  any  hesitation,  and  even  asked  us  if  we  should  not  like  to  in- 
vest capital  in  the  business,  for  which  they  offered  to  pay  two  per  cent,  a 
month,  or  a  share  of  the  profits,  which  were  certain  to  be  equivalent." 

From  this  description  it  appears  that  the  first,  and  possibly  the  most  deli- 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  165 

cate,  stages  of  incubation  are  superintended  with  greatest  care,  and  that  the 
eggs  are  more  freely  exposed  to  the  atmosphere  as  the  incubation  approaches 
completion.  It  is  to  be  regretted  that  the  exact  temperature  of  the  rooms  is 
not  given,  the  sensation  of  warmth  being  quite  fallacious  as  a  test  of  temper- 
ature. 


REARING  CHICKENS  BY  ARTIFICIAL  MEANS. 


ARTIFICIAL   MOTHERS. 

WHERE  poultry  breeding  is  carried  on  to  a  large  extent,  and  where  it  is 
intended  to  rear  the  greatest  number  of  chickens  with  the  least  number  of 
hens,  or  with  an  incubator,  artificial  mothers  are  of  the  utmost  importance. 
Chickens  can  be  just  as  well  reared,  and,  some  writers  aver,  even  better  by  ar- 
tificial than  by  the  natural  method.  The  only  use  of  the  hen  is  to  prevent  the 
natural  heat  of  the  chick's  body  from  cooling — to  break  up  the  food,  and  pro- 
tect them  from  danger.  In  fact,  chickens  do  not  really  require  an  artificial 
hen.  They  only  require  a  suitable  covering  for  their  bodies  until  full-fledged, 
to  preserve  the  natural  heat,  so  as  to  keep  their  bodies  warm,  the  same  as 
full-grown  fowls. 

TO    GET   EARLY   CHICKENS. 

The  artificial  mother  is  very  convenient  to  persons  raising  poultry,  either 
on  a  large  or  small  scale,  to  get  early  chickens  in  January  or  February,  when 
the  weather  will  not  permit  them  to  run  out,  and  to  have  fine, large  fowls  for 
exhibition  in  the  fall  months.  For  large  poultry  dealers  a  good,  light  house 
is  required,  with  good  ventilation,  without  a  draught ;  a  dry  and  well  graveled 
floor  ;  sunlight,  and  a  small  run,  with  a  little  fire,  in  very  cold,  damp,  chilly 
and  rainy  days,  to  keep  the  atmosphere  dry,  is  all  that  is  needed  to  raise  as 
fine  chickens  as  may  be  desired.  The  artificial  mother,  however,  is  a  great 
economizer  of  time  and  labor — saves  the  necessity  of  any  coops,  wrhich  would 
otherwise  be  needed.  It  protects  the  little  chicks  from  the  changeableness 
of  the  weather,  and  from  the  vermin  that  infests,  more  or  less,  all  poultry 
yards.  By  this  mode  the  chickens  are  also  completely  under  control,  and 
where  they  can  be  given  all  sorts  of  nourishing  drinks  and  food,  without  fear 
or  trouble  of  the  mother  hen. 

ARTIFICIAL   MOTHERS    MAY    BE    USED   WITHOUT   THE    INCUBATOR. 

Hens,  especially  those  of  the  large  or  Asiatic  breeds,  are  apt,  when  in  con- 
finement, to  kill  their  chickens  by  treading  upon  them,  or  in  scratching,  and 
occasionally  some  mothers  pick  their  young  to  death  or  prevent  them  from 
coming  near  her  to  pick  up  food.  In  the  use  of  the  artificial  mother  this  can 


166 


THE  PEOPLE  S  PRACTICAL  POULTRY  BOOK. 


be  obviated,  and  each  chicken  allowed  to  get  its  equal  amount  of  food  with 
the  others.  If  the  incubator  is  not  used  for  hatching  eggs,  as  we  have  said 
before,  the  artificial  mother  will  be  found  to  be  a  very  useful  appendage  to 
the  poultry  yard,  in  more  ways  than  one.  As  soon  as  the  chickens  are 
hatched  out,  say  in  about  twenty-four  hours,  take  them  from  the  hen  and  put 
them  into  the  artificial  mother.  Then  place  the  hen  back  into  the  pen,  in 
readiness  to  perform,  in  a  few  days,  her  ordinary  functions  in  laying. 

PERSPECTIVE    SECTION    OF   A   PORTABLE    ARTIFICIAL    HEN. 

The  engraving  herewith  given  is  taken  from  Gey  elites  Poultry  Breeding, 
and  described  as  follows  : — A  is  a  glass-covered  frame  three  feet  long,  fifteen 


PERSPECTIVE  SECTION  OF  A  PORTABLE  ARTIFICIAL  HEN. 


inches  wide,  two  feet  high  at  the  apex,  and  twelve  inches  at  the  rise  of  the 
glass  frame.  This  forms  a  dry  run  in  wet  and  cold  weather,  c  is  an  air-flue 
across  the  frame  for  the  necessary  ventilation,  and  formed  of  perforated  zinc. 
At  each  end  of  this  flue  a  ventilator  is  fixed,  by  which  the  admission  of  air 
cati  be  regulated  according  to  the  temperature  of  the  atmosphere.  It  will  be 
apparent  that  chickens  are  not  exposed  to  draught  by  this  arrangement  of 
ventilation,  d  is  a  frame  lined  with  long  fleece,  under  which  the  chickens 
will  roost  the  same  as  under  the  wings  of  a  hen,  and  will  even  prefer  the 
artificial  mother,  as  I  have  ascertained  by  experience,  e  is  about  one  inch 
deep  of  ashes,  which  may  be  sprinkled  over  with  flour  of  sulphur.  They 
make  a  dry  and  warm  footing,  and  retain  the  heat ;  but  they  should  be  re- 
newed or  sifted  once  a  week.  /,  the  floor,  should  be  slightly  covered  with 
sand,  and  renewed  every  day.  g  is  a  small  door,  communicating  with  the 
open  run.  A  is  a  glass  frame,  made  to  open  by  means  of  a  slide  or  by  hinges. 
B  is  the  moveable  open  run,  six  feet  long,  fifteen  inches  wide,  and  twelve 
inches  high.  It  is  made  of  galvanized  iron  wire,  which  not  only  keeps  the 
chickens  from  danger,  but  also  prevents  them  from  roaming.  The  artificial 
mother,  being  portable,  should  be  taken  in-doors  every  afternoon  during  the 
cold  weather,  and  in  the  daytime  should  be  placed  on  grass  or  dry  land.  The 
run  should  be  made  of  small  mesh,  rat-proof  wire. 

GRAVES'  ARTIFICIAL  MOTHER. 

This  engraving  represents  one  of  the  most  approved  artificial  mothers  of 
the  present  day,  in  fact,  we  believe,*  the  best  yet  in  use  or  invented.     It  is  a 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


167 


box  about  six  or  eight  feet  long,  with  a  glass  door  or  lid  that  lifts  up.     The 
apparatus  for  heating  the  artificial  mother  is  on  the  same  principle  as  that  of 


GRAVES'  ARTIFICIAL,  MOTHER. 

heating  the  incubator.  It  consists  of  a  tank,  a,  filled  with  warm  water,  in- 
closed in  the  box  under,  a,  and  provided  on  its  under  side  with  a  lining  of 
sheepskin,  or  other  soft  material,  and  having  an  open  space,  covered  with  a 
glass  roof,  d.  t,  thermometer,  regulating  the  heat  on  the  inside,  e,  sliding 
door,  for  the  chickens  to  run  in  or  out,  at  either  end  of  the  artificial  mother. 
As  we  have  said  elsewhere,  the  mother  is  heated  on  the  same  principle  as  the 
Graves  Incubator,  therefore  we  deem  any  further  description  unnecessary  and 
superfluous. 


IRREGULAR  SEXUAL  VARIATIONS  OF  PLUMAGE. 


THIS  is  a  subject  that  has  of  late  attracted  considerable  attention  of 
breeders,  not  only  in  this  country,  but  also  in  England  and  France.  Some 
time  during  1869  a  correspondent  and  particular  friend  of  Moore's  Rural 
New-  Yorker  entered  a  complaint  against  a  well-known  breeder,  of  having 
been  swindled  by  him.  He  (the  said  correspondent)  having  purchased  a 
pair  of  fowls  and  represented  that  instead  of  receiving  a  male  and 
female  bird  he  had  got  two  male  birds.  Some  time  after  he  discovered 
that  one  of  the  birds  had  every  appearance  of  being  a  cock  bird,  both  in 
plumage  and  action,  but  laid  an  egg  every  day  with  the  regularity  of  clock- 


168  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

work.  He  could  not  account  for  this  curious  freak  of  nature.  He  set  the 
eggs  of  this  product,  but  never  had  any  of  them  hatch ;  seemingly  none  of 
them  were  impregnated. 

We  now  get,  through  the  London  Field,  illustrations  of  birds  of  this 
character,  which  we  give  in  this  connection,  with  a  condensed  report  of  the 
same  as  made  to  the  Field,  by  the  well-known  author  W.  B.  TEGETMEIER. 
He  says  : — "  The  case  of  assumption  of  male  plumage  by  the  female  as  repre- 
sented in  fig.  1,  is  certainly  one  of  the  most  extraordinary  on  record,  for  the 
hen  has  not  merely  taken  on  the  appearance  of  the  male  of  her  own  variety, 
but  has  become  still  more  masculine.  Every  poultry  fancier  knows  that  a 
Sebright  bantam  cock  is  what  is  called  a  hen-feathered  bird — viz. :  It  has  a 
square  tail  like  that  of  a  hen,  and  is  destitute  of  the  flowing  sickle  and  saddle 


FIG.  1— BARREN  FULL-FEATHERED  SEBRIGHT  BANTAM  HEN. 

feathers  and  long  pointed  hackles  that  ordinarily  distinguish  the  male  species 
of  domestic  poultry.  It  might  have  been  anticipated  that  the  barren  Se- 
bright hen  would  have  only  assumed  the  male  characters  proper  to  the 
breed  to  which  she  belonged,  such  as  a  largely  developed  comb,  elongated 
spurs,  and  the  masculine  crow  ;  but  this  specimen  acquired  the  long  sickle  and 
saddle  feathers  and  pointed  hackles  of  an  ordinary  full-feathered  cock,  still 
retaining  the  beautiful  lacings  or  markings  peculiar  to  the  variety  to  which 
she  belonged.  The  hen  died  in  the  autumn  of  1869,  before  she  had  quite 
got  through  her  molt,  consequently  the  sickle  feathers  are  not  so  long  and 
curved  as  they  would  have  been  had  she  lived  a  few  weeks  longer.  She  was, 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


169 


however,  carefully  preserved  for  me  by  Mr.  E.  WARD  of  London,  and  the 
engraving  is  a  very  faithful  representation  of  her  appearance.  The  converse 
of  the  assumption  of  male  plumage  by  the  hen  is  the  putting  on  the  female 
plumage  by  the  cock.  There  are,  as  is  well  known,  several  varieties  of  domes- 
tic poultry  in  which  the  cocks  are  hen-feathered,  as  in  some  breeds  of  Ham- 
burgs  and  Game.  This  peculiarity  is  generally  hereditary,  and  in  the  old 
days  of  the  cock-pit,  hen-cocks  were  well  known.  There  is,  however,  a  re- 


FIG.  2.— FERTILE  HEN-FEATHKKED  GAME  BANTAM  COCK. 

markable  distinction  between  the  two  cases  described.  A  hen  that  has 
assumed  the  male  plumage  does  so  from  being  barren,  and  in  consequence  of 
disease  or  degeneration  of  the  ovary.  A  hen-feathered  cock,  on  the  con- 
trary, is  perfectly  fertile,  and  usually  produces  chickens  with  plumage  like  his 
own.  The  change  of  plumage  from  the  full  feather  of  the  cock  to  the  sober 
attire  of  the  hen  has  never,  I  believe,  been  recorded,  except  by  myself.  It 
was  a  Game  Bantam  that  was  kept  by  me  as  a  stock  bird  for  his  first  season, 
and  that  changed  at  the  second  autumnal  molt  into  the  plumage  of  a  hen  of 
the  same  variety — namely,  brown-breasted  red.  During  his  second  breeding 
season,  and  as  long  as  he  lived  afterwards,  he  produced  chickens,  some  of 
which  were  full-feathered  cocks,  and  some  hen-feathered  like  himself." 


POULTRY  ENEMIES. 


As  every  poultry-yard  is  more  or  less  infested  with,  or  annoyed  by  rats, 
weasels,  skunks,  and  other  vermin,  we  have  been  induced  to  give  in  these 
pages  what  we  can  find  upon  the  subject  of  interest,  and 

HOW  TO  PREVENT  THE  DEPREDATIONS 

of  vermin  on  poultry.  The  most  common  enemy  has  proved  with  us  to  be 
rats.  We  have  had  them  frequently  carry  off  chicks  and  ducks  fully  a 
quarter  grown,  to  say  nothing  of  the  depredations  they  have  committed  on 
broods  but  a  few  days  old,  in  some  instances  carrying  off  whole  clutches  in 
the  course  or  a  few  nights. 

THE    COMMON    STEEL   TRAP. 

We  have  used  the  common  steel  trap,  for  catching  rats,  with  good  success 
in  our  poultry-yard,  but  after  a  time  the  varmints  become  shy  of  its  open 
jaws,  and  it  fails  to  perform  the  good  offices  we  desire  to  have  it.  We  have 
then  taken  to  the 

COMMON  BOX   TRAP, 

which  is  shown  in  fig.  1,  and  with  which  we  have  been  quite  successful.  It 
can  be  made  by  almost  any  one  who  is  conversant  with  the  use  of  tools, 
requiring  a  few  boards,  nails  and  wire  in  its  construction,  and  will  last  for 
years,  with  any  ordinary  care. 

HOW   THE   TRAP    IS   MADE. 

The  top  and  bottom  of  the  trap  are  made  of  oak  boards  one  inch  thick  and 
twenty  inches  square.  It  is  divided  into  two  parts,  making  really  two  dis- 
tinct traps.  The  corners  are  of  wire  about  one-quarter  inch  diameter,  and 
the  sides  and  partition  of  No.  7  wire.  Holes  are  bored  both  top  and 
bottom  and  the  wires  inserted.  The  corner  wires  are  riveted,  holding  the 
trap  firmly  together ;  the  doors  are  of  oak,  three-quarter  inch  thick,  and  are 
kept  in  place  by  a  cross  wire  on  the  top  board  of  the  trap  and  by  two  small 
staples  near  the  bottom  edge  of  the  door,  which  slide  on  the  upright  wires  on 
each  side.  The  treadle,  X,  is  also  oak,  working  on  the  upright  pin,  O,  as  a 
fulcrum,  and  being  held  in  place  by  the  wire  hook,  V,  working  on  a  pivot  at 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


171 


I*,  and  on  the  lower  end  of  which  the  bait  is  placed.     One  side,  of  the  trap  is 
represented  as  set,  the  other  as  sprung. 

SETTING   AND   BAITING   THE    TRAP. 

In  setting  this  trap,  when  the  rats  are  abundant,  we  have  always  baited 
the  trap  for  several  nights  before  setting  it  in  earnest ;  we  fasten  the  bait  to 
the  hook,  and  then  fix  the  trap  so  it  cannot  be  sprung,  then  strew  Indian 
meal  or  other  feed  around  the  bottom  of  the 
trap.     In  a  few  nights  the  rats  will  make 
this   quite    a    feeding    ground.     We    have 
caught,   says   a    writer   in   Moords    Rural 
New-  Yorker )  twenty-seven  rats  in  a  single 
night ;    sixteen     at   the     first    setting    and 
eleven  at  the  next.     Then  perhaps  it  would 
be  a  week  before  we  would  catch  another  in 
that    trap ;    meanwhile     we     would     start 
another. 


FIG.  1— COMMON  Box  TRAP. 


THE    BOX    OR   BARREL   TRAP. 

One  simple  arrangement  has  caught  scores  for  us.  In  any  building  or 
cellar  where  the  rats  abound  put  a  water-tight  box  or  barrel ;  if  a  box,  it 
should  not  be  less  than  two  and  a  half  feet  deep ;  about  one-third  down  from 
the  top  hang  a  lid  or  trap-door,  hanging  it  from  the  side  of  the  box  or  barrel. 
(See  fig.  2.)  Cover  this  lid  with  a  piece  of  tin  or  sheet  iron  in  such  a  way 

that  there  is  no  roughness  to  make  a  foothold  for 
rats.  To  hold  up  this  lid,  make  a  common  wire 
spring,  thus  X,  X,  passing  through  the  side  of  the 
box  or  barrel,  to  the  ring  of  which  attach  a  cord ; 
carry  this  cord  to  the  outside  of  the  building  or 
cellar,  so  that  it  can  be  pulled  without  being 
obliged  to  enter  the  room  where  the  trap  is.  The 
lid  should  hang  so  as  to  drop,  not  lift  or  raise. 
Sprinkle  some  corn  meal  or  other  feed  on  the  lid, 
having  previously  put  about  six  or  eight  inches  of 
water  in  the  box.  At  any  time  during  the  day  or 
night,  when  you  are  passing,  pull  the  spring  and 
FIG.  3-BARREL  TRAP.  drop  the  lid ;  a  minute's  time  will  reset  the  trap, 

and,  although  you  may  often  catch  nothing,  you  will  sometimes  catch  half  a 
dozen  at  a  time.  We  have  known  over  a  dozen  caught  during  a  single 
evening,  and  in  the  course  of  a  month  a  house  almost  depopulated  of  rats. 

WEASELS,    MINKS    AND    SKUNKS.  » 

In  the  country  we  also  have  weasels,  minks  and  skunks  to  fight  against. 
If  the  place  abounds  with  mice  the  weasel  will  rarely  touch  the  chickens,  the 
former  being  his  favorite  food.  But  when  the  weasel  once  gets  a  taste  of 


172  THE  PEOPLE'S  PRACTICAL  POULTJJY  BOOK. 

chickens,  he  will  sometimes  slaughter  whole  broods  in  a  single  night ;  he 
simply  sucks  the  blood  and  passes  on  to  the  next.  We  have  known  them  to 
attack  full  grown  fowls,  but  rarely  ;  unless  their  burrow  is  near  by,  they  will 
seldom  visit  the  same  yard  two  nights  in  succession. 

THE    RAVAGES    OF    THE    MINK. 

Next  to  the  weasel,  the  mink  is  most  dreaded  among  poultry.  In  locali- 
ties near  salt  marshes,  swamps,  .  ponds  and  sluggish  streams  they  most 
abound.  The  ravages  of  the  mink  are  easily  told  from  those  of  the  weasel,  or 
any  other  animal.  He  almost  always  carries  off  a  portion  of  his  prey  and 
tries  to  secrete  it.  If  you  find  a  half-grown  chicken  or  old  fowl  dead  and 
dragged  wholly  or  partly  into  a  stone  wall  or  under  some  building,  you  may 
be  certain  it  is  the  work  of  a  mink;  and  if  you  go  to  work  right,  you  will  be 
just  as  certain  to  trap  him. 

THE    PECULIARITIES    OF   THE   MINK. 

One  peculiarity  of  the  animal  makes  his  capture  easy — he  always  returns 
to  a  spot  where  he  has  hidden  his  quarry,  or  where  he  has  made  a  raid ;  and 
if  he  misses  it,  will  go  searching  around  for  it.  A  knowledge  of  this  fact 
led  to  the  invention,  some  ten  years  since,  of  the  trap  given  in  fig.  3.  The 
trap  should  be  three  feet  long,  one 
foot  wide,  and  one  foot  high,  outside 
measurement,  and  may  be  made  of 
ordinary  faced  pine  boards.  N  is  the 
only  solid  part  of  the  top,  to  which  is 
hinged  the  lids  L  and  D,  and  also  in 


which  the  standard  S  is  mortised.     The     Vk  — «««=-«ssss"=siSS""  \||    "    '  \j 

lid  L  is  held  up  by  the  rod  A,  in  which 

are  one  or  more  notches,  to  elevate  it  FlG-  3~MlNK  TRAP- 

the  desired  hight,  catching  or  hooking  over  the  pin  B,  and  projecting  a  few 

inches  beyond.     Under  A,  arid  hinged  into  the  standard  by  the  pin  P,  is  the 

lever  T,  also  projecting  an  inch    or  more  beyond.      C  is  a  treadle-board, 

hinged  at  Y  to  the  bottom  of  the  trap,  and  connecting  by  the  wire  W  to  the 

lever  T,  elevating    it    about  two    inches  when   set.     H  is  the    bait    box, 

separated  from  the  main  trap  by  a  wire  screen,  X,  X.     O  is  a  window,  of 

which  there  should  be  one  on  each  side  about  three  or  four  inches  square,  also 

covered  with  wire  or  wire  cloth,  and  D  is  the  lid  of  the  bait  box,  fastened 

down  by  the  pin  E. 

BAITING   AND   SETTING   THE   TRAP. 

If  you  have  a  chicken  or  fowl  that  has  been  killed  by  the  mink  a  night  or 
two  preceding,  put  that  into  the  bait  box  and  close  the  lid,  placing  the  trap 
as  near  the  spot  where  the  dead  fowl  was  found  as  you  can.  If  a  live  fowl 
is  put  in,  no  harm  can  be  done  to  it,  the  screen  effectually  protecting  it.  The 
mink  enters  the  trap,  and  as  soon  as  his  weight  gets  well  up  on  the  treadle  it 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 


173 


pulls  down  the  lever  T,  the  projecting  end  of  which  dislodges  the  rod  A,  and 
drops  the  lid  L.  It  is  best  to  have  a  weight  upon  L,  or  else  a  catch  to  hold 
it  down  when  sprung,  as  we  have  known  an  old  mink  to  pry  up  the  lid  and 
get  out.  We  have  never  known  this  trap  to  miss  when  set  immediately  suc- 
ceeding the  depredations  of  one  of  these  varmints. 

YOUNG   MINKS    SUCK    EGGS. 

Young  minks  not  one-third  grown  will  suck  eggs.  A  friend  of  ours  once 
found  three  young  ones  in  his  stable,  each  with  its  head  inside  of  an  egg 
shell,  and  as  effectually  trapped  as  any  one  could  wish,  which  he  soon  dis- 
patched. 

DESTRUCTIVENESS    OF   THE    SKUNK. 

Next  to  the  mink,  the  skunk  is  the  most  destructive  to  poultry.  We 
have  had  three  entire  broods,  thirty-seven  chicks  with  two  or  three  hens, 
killed  in  a  single  night  by  these  animals.  We  at  that  time,  some  fifteen  or 
more  years  ago,  put  our  hens  and  chickens  on  the  bare  ground.  The  skunk 
dug  under,  and  then  had  the  fun  all  to  himself;  since  then  we  have  made  all 
our  coops  with  hard  bottoms,  and  have  lost  no  more  chicks  from  that  cause. 

HOW  TO  BAIT  THE  TRAP  FOR  SKUNKS. 

The  only  way  we  have  trapped  the  skunk  was  with  eggs,  of  which  they 
are  passionately  fond.  Neither  are  they  particular  about  the  quality,  as  they 
seem  to  favor  a  rotten  one,  or  one  with  a  dead  chicken  in  it,  as  well  as  the 
best  and  freshest.  Tie  the  egg  in  a  piece  of  netting,  and  fasten  it  to  the 


FIG.  4  — BAKREL  SKUNK  TBAP.  FIG.  5. 

treadle  of  a  steel  trap,  or  to  a  common  box  trap.  Take  care  that  it  is  a  trap 
you  do  not  wish  to  use  again  soon^  for  it  will  doubtless  be  too  highly  flavored 
to  suit  a  refined  taste. 

MANNER    OF    SETTING   THE    TRAP. 

Find  their  burrow  and  set  your  trap  near  the  mouth.  It  is  nearly  useless 
to  set  a  trap  where  a  theft  has  been  committed.  The  animal  may  not  go 
back  there  again  for  months.  He  might  possibly  be  caught  in  a  night  or  two, 
but  the  chances  are  ten  to  one  against  it. 

MR.  HUNGERFORD'S  SKUNK  TRAP. 
A  correspondent  of  Moore's  Rural  JVew-  Yorker,  from  Lyme,  O.,  says  he 


174 

succeeds  in  riding  himself  of  skunks  in  the  following  manner,  which  certainly 
is  a  simple  mode.  He  says : — "  I  take  an  old  barrel  (see  figure  4,)  and  place 
it  on  a  stick  of  wood  about  seven  inches  high,  as  shown  in  the  sketch. 
When  the  skunk  goes  for  his  bait,  which  is  in  the  bottom  of  the  barrel,  as 
soon  as  he  passes  the  center  the  barrel  turns  up  with  the  skunk,  woodchuck 
or  other  animal  caged  in  the  latter,  without  making  any  scent.  I  then  take 
Mr.  Skunk  by  the  tail,  and  carry  him  where  I  please.  Care  must  be  taken 
not  to  place  the  barrel  too  high,  as  it  might  throw  over  and  not  remain  up- 
right. The  more  skunks  you  catch  in  the  same  barrel,  the  better  the  trap." 


"  The  trap  (see  figure  5)  consists  of  an  oblong  box,  the  end  of  which  draws 
out,  and  is  provided  with  a  looking-glass  in  the  internal  side,  which  attracts 
the  vermin  on  looking  in.  The  entrance  of  the  trap  is  formed  of  two  spring 
doors  made.of  wire,  which  allow  the  vermin  to  enter  with  the  least  pressure. 
These  doors  have  sharp  points  where  they  meet,  which,  although  not  felt  by 
the  vermin  on  entering,  will  prevent  it  from  withdrawing  after  having  once 
introduced  its  head.  Near  to  the  looking-glass  a  bait  is  suspended,  and  a 
cage  is  also  fixed  with  a  chicken  to  serve  as  a  decoy.  These  traps  are  self- 
setting,  simple,  inexpensive,  fit  for  all  sizes  of  vermin,  and  safe  for  the  house, 
farm-yard,  or  game  preserve." 

H.    MILES'  VERMIN   TRAP. 

Mr.  MILES  says,  the  best  trap  for  farmers  to  catch  rats,  mink,  weasels  and 
skunks  ever  set  is : — "  Take  boards  half  an  inch  thick,  and  make  a  box 
the  two  sides  and  top  twelve  inches  long,  with  one  end  closed ;  the  size  of 
the  box  inside  being  four  inches  square.  I  give  you  a  rough  sketch  of  the 


FIG.  6.  —  THE  TRAP  SET.  Fia.  7.  —  THE  TKAP  SPRUNG. 

trap  as  set.  A  steel  spring  is  fastened  on  the  closed  end  of  the  box,  to  which 
is  fastened  a  square  ring  at  its  extremity,  through  which  the  game  thrusts  its 
head  to  reach  the  bait  at  one  end  of  a  catch,  which  holds  the  ring  depressed, 
and  held  by  a  wire  running  from  the  front  end  of  the  trap  to  the  catch  on 
the  upper  extremity  of  the  bait  hook.  This  is  the  best  trap  for  skunks  in 
the  world,  I  believe.  I  have  used  many  different  kinds,  but  none  works  so 
well  as  this.  You  can  set  it  at  a  hole  in  a  wall  or  fence.  It  is  sure  fire." 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  175 

CKOWS  AND  HAWKS. 

Crows  and  hawks  are  to  be  classed  among  the  enemies  of  poultry.  The 
former  prey  only  on  young  chickens  and  eggs.  Catch  one  and  hang  it  in 
your  poultry  yard  ;  no  other  crow  will  come  near  it. 

HOW   TO    TRAP    CROWS. 

The  quickest  and  surest  trap  for  crows  is  to  place  a  steel  trap  in  the 
shallow  water  of  a  pond,  so  that  the  jaws,  when  open,  are  just  under  water. 
On  the  treadle  place  a  small  tuft  of  grass  or  moss,  making  a  miniature 
island.  Then  cut  a  small  stick  with  three  branches,  forking  in  such  a  manner 
as  to  support  an  egg  on  them ;  stick  this  about  six  or  eight  inches  from  the 
trap  ;  lay  a  little  moss,  grass,  or  leaves  over  it,  and  place  the  egg  on  the 
forks,  so  it  will  appear  as  if  floating  on  the  water ;  cover  the  remainder  of 
the  trap  lightly  with  grass,  so  as  to  hide  it  from  sight.  To  obtain  the  egg 
the  crow  will  light  on  the  "  island"  and  find,  too  late,  he's  caught. 

HOW   TO    GET   RID    OP    HAWKS. 

When  hawks  are  troublesome,  the  only  remedy  is  to  shoot  them.  You 
will  soon  notice  that  he  visits  your  yard  about  a  certain  time  every  day, 
and  by  watching  for  him  you  can  soon  rid  yourself  of  the  troublesome 
visitor  —  of  course,  provided  you  are  a  good  shot. 


PACKING  EGGS  FOR  TRANSPORTATION,  ETC. 


PtTTTlKG  THE  LARGE   END  BOWK. 

A  new  fact  has  just  been  developed  in  regard  to  the  packing  of  eggs  for 
transportation  and  for  hatching.  The  old  theory  of  packing  eggs  with  the 
small  end  down  has  been  practiced  so  long  that  many  think  that  the  infalli- 
ble mode.  But  the  experiment  we  are  about  to  relate  confirms  us  in  the  be- 
lief that  the  modus  operandi  now  recommended  is  a  good  one,  and,  coming 
from  the  source  it  does,  is  worthy  of  consideration  by  those  desiring  eggs 


176  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

transported  to  them  from  a  distance.  The  article  in  question  is  from  the  pen 
of  L.  WRIGHT,  author  of  the  Practical  Poultry  Keeper,  and  those  familiai 
with  his  writings  on  poultry  or  conversant  with  the  reputation  of  his  book, 
need  no  other  assurance  of  the  feasibility  of  the  results  arrived  at  by  him. 
He  says  he  has  discarded  bran  in  packing  eggs,  and  substituted  therefor  hay ; 
believing  that  good,  soft  hay  is  the  best  material  that  can  be  used. 

MANNER    OF    PACKING. 

His  mode  is  to  put  a  good  layer  of  hay  in  the  bottom  of  a  box,  not 
rammed  down,  but  left  springy,  and  some  hay  put  all  around  the  inside ;  the 
eggs  should  be  nicely  bedded  in  one  layer  only.  Each  egg  should  be 
wrapped  singly  and  loosely  in  a  piece  of  paper  a  quarter  the  size  of  a  com- 
mon newspaper  page,  in  such  a  manner  as  to  leave  the  ends  square,  and  not 
shaped  to  the  egg.  Then  a  good  wisp  of  hay  is  wrapped  round  each,  and 
the  eggs  put  in  the  box  just  tightly  enough  to  prevent  them  from  shaking 
about,  and  no  more.  The  eggs  should  be  packed  with  the  large  end  down. 
Mr.  WRIGHT  says  he  can  state  positively  that  eggs  intended  for  hatching  will 
keep  good  much  longer  and  better  when  placed  on  the  large  end  than  in  any 
other  position.  Mr.  GEYELIN  also  advocates  this  position  for  eggs  intended 
to  hatch. 

THE  REASONS  FOR  PACKING  WITH  THE  LARGE  END  DOWN. 

Mr.  WRIGHT'S  experiments  in  this  matter  extend  over  a  period  of  two 
years.  A  lady  correspondent  of  his,  of  large  experience,  writing  him  upon 
this  subject,  says : — "  Keeping  eggs  on  the  small  end  appears  to  me  to  cause 
the  air-bubble  to  spread,  detaching  it  from  the  shell,  or  rather  from  its  mem- 
braneous lining;  and  after  being  so  kept  for  a  fortnight  the  air-bubble  will  be 
found  to  be  much  spread,  and  the  egg  to  have  lost  much  of  its  vitality, 
though  still  very  good  for  eating."  In  describing  her  success  with  keeping 
eggs  in  a  contrary  position,  (large  end  downward,)  says  : — "  Owing  to  this 
method  of  storing,  such  a  thing  as  a  stale  egg  has  never  been  known  in  my 
house ;  and  as  regards  success  in  hatching,  for  several  seasons  when  I  was 
able  to  attend  to  my  poultry  myself,  of  many  broods  set,  every  egg  produced 
a  chicken." 

CORRECTNESS    OF   THIS   THEORY. 

Again,  to  prove  that  Mr.  W.  is  correct  in  his  theory,  he  cites  a  case 
wherein  he  shipped  thirty  eggs  from  England  to  a  gentleman  in  Ohio, 
packed  in  the  manner  here  described ;  the  eggs  were  twenty-two  days  on 
the  way,  and  eighteen  chickens  were  hatched  from  them.  In  regard  to 
these  eggs  he  says : — "  As  I  had  not  many  hens  laying  at  the  time,  many 
of  the  eggs  must  have  been  eight  to  ten  days  old  when  sent,  and  fully  a 
month  old  when  set;  and  I  think,  therefore,  the  simple  fact  that  they 
hatched  in  the  proportion  of  six  to  every  ten  will  be  sufficient  warrant  for 
my  now  recommending  to  other  fanciers,  with  full  confidence,  the  adoption 
of  this  position  for  packing  and  storing." 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  177 

Mr.  BABCOCK,  New-Haven,  Conn.,  sent  us  twelve  Muscovy  duck  eggs 
packed  in  nearly  the  same  manner  as  described,  which  were  set  under  a 
barn-yard  hen ;  the  eggs  becoming  chilled  they  did  not  hatch,  but  on  being 
broken  we  found  eight  of  the  twelve  had  dead  ducks  nearly  fully  matured 
in  them.  We  have,  therefore,  no  hesitancy  in  recommending  to  those  de- 
siring eggs  for  incubation,  to  request  that  they  be  packed  in  the  manner 
here  described,  and  in  no  other  way,  as  we  believe  more  than  one-half  the 
complaints  that  arise  about  the  unfertility  of  eggs,  can  be  traced  to  no 
other  cause  than  the  careless,  bungling  and  improper  manner  in  which  they 
are  packed  and  shipped. 

A    WORD   ABOUT   PACKING   BOXES. 

We  have  used  and  seen  a  great  many  packing  boxes,  but  think  the  one 
we  here  describe,  (and  which  is  not  patented,)  is  one  of  the  very  best,  and 
which  received  the  premium  at  the  annual  exhibition  of  the  New-York 
State  Poultry  Society.  This  box  is  intended  for  the  transportation  of  eggs 
of  fancy  fowls  desired  for  hatching  purposes.  It  is  described  as  follows : 
It  is  a  box  made  of  pine  wood,  dove-tailed  together,  ten  and  three-eighth 
inches  long,  eight  and  two-eighth  inches  wide,  and  six  inches  in  hight,  con- 
taining twelve  compartments  of  wood,  which  are  fastened  together  so  that 
they  can  be  pulled  all  out  at  once.  These  compartments  are  two  inches  wide, 
and  nearly  the  depth  of  the  box.  To  pack  the  eggs  you  pull  out  the  inner 
boxes,  and  place  bran,  cut  hay  or  any  other  soft  substance  in  the  bottom,  and 
then  replace  your  box  compartments  ;  then  roll  your  eggs  in  soft  white  tissue 
or  tea-paper,  wide  enough  so  that  when  you  turn  down  the  ends  they  will 
lap  over  each  other,  and  so  doubly  protect  the  ends  of  the  eggs,  and  then 
wrap  them  in  newspaper,  so  as  to  make  almost  a  small  square  bundle,  folding 
the  ends  over  nicely.  Then  place  this,  with  the  large  end  of  the  egg  down- 
wards, in  the  several  compartments,  until  they  are  all  filled.  Then  place  the 
bran  in  around  the  edges  or  open  spaces,  so  that  the  egg  cannot  move,  and 
fill  the  top  up  with  bran.  Place  on  the  cover,  which  slides  into  a  groove  on 
either  side  of  the  box,  and  screw  the  end  down  with  one  screw,  so  that  the 
cover  will  not  slide  off.  Then  place  your  box  in  as  many  newspapers  as  you 
may  think  proper  for  the  distance  it  is  to  go,  and  cover  the  whole  with  a 
covering  of  thick  hardware  paper,  and  tie  with  a  strong  thick  twine,  for  a 
handle. 

MODE   OF   PACKING   EGGS   FOR   MARKET. 

As  we  have  given  a  description  and  manner  of  making  boxes  for  the 
transportation  of  eggs,  for  hatching  purposes,  we  now  propose  to  give  a 
description  and  engravings  of  two  new  and  useful  inventions,  by  which  eggs 
may  be  carried  any  required  distance  with  perfect  safety,  at  all  seasons  of  the 
year,  without  loss  from  breakage  or  heating.  By  this  arrangement  the 
present  system  of  packing  eggs  in  barrels,  or  other  packages,  by  the  use  of 
oats,  chaff  or  other  material  is  entirely  abandoned. 

12 


178 


THE  PEOPLE'S  PKACTICAL  POULTRY  BOOK. 


THE    CANV  ASS-COVERED    CASE. 

Figure  1  represents  a  substantial  carrying  case,  with  nine  draws,  the 
frames  of  which  are  of  wood,  covered  with  canvass  or  sacking,  with  cords  or 
strings  underneath,  for  the  purpose  of  keeping  the  eggs  in  their  places.  The 

sacks,  at  the  top  and  bottom,  have 
depressions,  as  shown  in  the  covei 
of  the  engraving,  so  that  the  eggs 
fit  snugly,  and  are  not  liable  to  be 
displaced  by  handling  or  transports- 
tion.  Each  alternate  layer,  coming 
between  these  depressions  in  each 
box  or  drawer,  fills  up  the  interstices 
perfectly.  With  proper  care  these 
cases  will  last  for  years  ;  are  always 
ready  for  packing,  and  can  be  filled 
as  the  eggs  are  laid — thus  avoiding 
repeated  handlings,  which  so  fre- 
quently injure  them.  The  eggs  can 
also  be  kept  in  them  perfectly  se- 
cure, when  the  owner  desires  to 
hold  his  stock  for  a  better  market. 
There  are  nine  layers  or  drawers  of 
eggs  in  this  box,  each  layer  contain- 


FIG.  1.—  CANVASS  COVERED  CASE. 


ing  eight  dozen,  or  a  total  of  seventy-two  dozen  of  eggs. 

THE   COMMON   TRANSPORTATION   CASE. 

Figure  2  shows  a  cheaper  case,  in  every  respect.     It  is  a  common  packing 
box,  made  with  paste  or  binder's-board  partitions,  and  each  layer  of  eggs  is 


FIG  2.  —  COMMON  TRANSPORTATION  CASE.  FIG.  3.  —SUSPENSION  EGG  CARRIER. 

covered  with  the  same  material.  One  point  connected  with  packing  in  these 
boxes  the  shipper  should  know  and  guard  against,  that  is,  it  is  sometimes 
the  case  that  the  paste-board  cover,  on  which  the  eggs  are  placed,  is  com- 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  179 

posed  of  two  pieces,  and  during  transportation  or  handling  these  pieces  be- 
come displaced,  or  pass  each  other ;  then  the  eggs  above  drop  down  on  the 
lower  ones,  and  break  them.  This  difficulty,  however,  can  easily  be  avoided 
by  pasting  a  piece  of  stiff  paper  over  the  joint,  which  will  prevent  them  pass- 
ing each  other.  Should  there  be  too  much  space  in  the  top  of  the  case,  place 
a  paper  or  two  over  the  eggs,  and  fill  with  straw  or  hay,  which  will  keep  all 
tight  and  compact,  without  any  fear  of  breakage.  Any  sized  box  desired 
can  be  used  for  this  style  of  case,  and,  with  a  little  care  on  the  part  of  the 
packer  of  the  eggs,  can  be  carried  as  safely  as  with  any  of  the  patent  boxes 
or  egg-packing  cases  now  in  vogue. 

SUSPENSION     EGG   CARRIER. 

Figure  3  consists  of  an  outside  case  or  crate,  in  which  are  fitted  a  num- 
ber of  trays,  with  cords  laced  through  the  sides  and  ends,  dividing  the  space 
into  small  squares  or  meshes,  and  making  a  delicate  spring,  which  responds 
to  the  slightest  jar.  Rows  of  pockets  are  suspended  from  the  cord  work, 
giving  to  each  a  separate  apartment,  and  so  arranged  that  no  jar  nor  jolt  the 
carrier  may  receive  can  cause  one  egg  to  strike  another;  and  being  thus  sep- 
erated,  a  free  circulation  of  air  is  obtained,  which  prevents  heating  by  any 
possibility.  Each  tray  is  provided  with  a  protector,  which  keeps  the  eggs 
in  the  pockets  even  though  the  carrier  be  overturned.  As  each  tray  contains 
a  certain  number,  no  errors  in  count  can  ever  occur,  and  the  purchaser  can 
determine  at  a  glance  both  the  number  and  quality  of  the  eggs.  By  using 
the  carrier  a  child  can  pack  as  well  as  a  man,  and  much  faster  than  by  the 
present  system.  One  of  these  carriers,  the  size  shown  in  the  illustration,  will 
hold  sixty  dozen  eggs. 

THE    CHAMPION   EGG   CARRIER. 

This  carrier  consists  of  a  case  or  box,  with  a  tight  cover,  and  trays  fitted 
inside,  each  to  contain  three  dozen  eggs.  The  trays  are  made  of  strips  of 
straw  board,  folded  double,  and  so  arranged  as  to  make  pyramid  pockets, 
smaller  at  the  bottom  than  the  top.  By  an  ingenious  invention  these  pockets 
are  provided  with  delicate  springs  in  each  corner,  at  half  the  depth  of  the 
pocket,  and  where  they  are  not  subject  to  wear,  which  causes  the  bottoms  of 
the  double  strips  of  paper  to  spring  apart  or  diverge  from  each  other,  so  that 
eggs  being  placed  in  the  pockets  on  their  small  ends,  although  of  various 
sizes,  are  held  in  an  upright  position,  and  no  jolt  or  jar  can  cause  one  egg  to 
strike  the  other. 

PRESERVING   EGGS. 

We  have  tried  several  modes  of  preserving  eggs,  and  never  found  any 
difficulty  in  keeping  them  any  length  of  time,  for  culinary  purposes,  nearly  as 
good  and  fresh  as  when  first  laid.  Our  principal  mode  has  been  that  recom- 
mended by  Mons.  CHAS.  JACQUE,  which,  from  several  years  experience, 
proved  one  of  the  best  we  ever  tried ;  having  succeeded  in  keeping  eggs  nice 
for  use  from  six  to  eight  months  after  they  were  laid. 


180  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

THE  MODE  OF  PUTTING  DOWN. 

The  most  certain  and  most  lasting  mode  of  preservation  consists  in 
covering  the  eggs  in  a  jar  filled  with  lime  water,  recently  prepared,  and 
keeping  them  in  a  cool  place.  The  lime  water  is  prepared  from  quick  lime, 
or  that  which  has  been  slaked  but  lately,  by  placing  it  in  a  quantity  of  water 
greater  than  would  cover  the  eggs.  The  milk  of  lime  which  is  thus  formed 
is  allowed  to  stand  several  hours.  The  clear  liquid  which  separates  itself 
from  the  excess  of  lime  used  is  the  lime  water,  which  is  poured  off  for  use. 
Lime  water  not  only  prevents  the  evaporation,  since  the  eggs  are  plunged  in 
the  liquid,  but  the  alkali  which  it  holds  in  solution  closes  the  pores  of  the 
shell  and  prevents  all  fermentation,  either  of  the  eggs  or  of  the  organic 
matter  which  the  water  might  contain. 

PACKING  IN   SALT. 

We  have  had  good  results  also  from  packing  eggs  in  very  dry  barrel  salt, 
which  have  kept  for  months  in  a  well  preserved  state.  Our  mode  was  to 
stand  a  box  or  stone  jar  in  a  cool  place  in  the  cellar,  put  therein  a  layer  of 
salt,  then  one  of  eggs,  with  the  large  ends  downward,  taking  care  that  the 
eggs  did  not  touch  one  another ;  continue  this  practice  until  the  jar  or  box  is 
full ;  cover  the  box  and  let  it  stand  without  disturbing  until  the  eggs  are 
needed  for  use.  We  have  packed  eggs  in  this  way  in  June  and  July,  and 
found  them  in  January  and  February  perfectly  fresh  in  looks  and  having  no 
stale  or  musty  taste  when  brought  to  the  table. 

THE   FRENCH   MODE    OF   PRESERVING   EGGS. 

The  French  mode  of  preserving  eggs  is  to  dissolve  four  ounces  of  beeswax 
in  eight  ounces  of  warm  olive  oil ;  in  this  put  the  tip  of  the  finger  and  anoint 
the  egg  all  around.  The  oil  will  immediately  be  absorbed  by  the  shell  and 
the  pores  filled  up  by  the  wax.  If  kept  in  a  cool  place,  the  eggs,  after  two 
years,  will  be  as  good  as  if  fresh  laid. 


EGGS  AS  A  COMMERCIAL  COMMODITY. 


THE    CONSUMPTION    OP   EGGS' IN   NEW-YORK   CITY. 

Eggs  form  a  very  important  commercial  commodity.  What  the  extent 
of  the  business  is  in  New-York  there  are  no  returns  to  enable  one  to  state 
definitely,  but  that  it  is  large  is  manifest.  We  can  form  some  estimate  of  it 
by  glancing  at  the  consumption  in  other  cities. 

EGGS    CONSUMED   IN  PARIS. 

In  Paris  it  was  calculated  that  the  annual  average  consumption  of  eggs 
per  head  was  one  hundred  and  seventy-five,  or  in  a  population  of  two  mil- 
lions a  total  of  three  hundred  and  fifty  millions.  The  average  of  the  country 
districts  was  placed  even  higher  than  this,  while  the  aggregate  French  pro- 
duct has  been  estimated  at  between  seven  and  eight  thousand  millions  an- 
nually, a  number  large  enough  to  form  a  string  of  beads  that  would  twice 
encircle  the  globe. 

IN   GREAT   BRITAIN   THE    QUANTITY   CONSUMED 

has  been  set  down  at  one  billion  five  hundred  millions,  of  which  one  hundred 
millions  are  imported.  The  bulk  of  the  importations  and  large  quantities  of 
the  home  produce  go  to  London,  which,  however,  does  not  eat,  proportion- 
ately, so  large  a  number  as  Paris. 

COMPARISON  WITH   NEW-YORK   CITY. 

It  will  be  safe  to  assert,  after  a  due  comparison  with  these  cities,  that 
New- York  consumes  annually  one  hundred  million  eggs  —  an  amount  which 
may  be  more  readily  comprehended  by  remembering  that  this  number  would 
weigh  about  thirty-six  thousand  tons,  and  on  the  principle  that  an  egg  is 
equal  in  nutritious  value  to  a  quarter  of  a  pound  of  meat,  would  represent 
an  average  of  twenty-five  pounds  of  flesh  meat  per  year,  for  every  man, 
woman  and  child  in  the  metropolis. 

THE  CASH  VALUE  OF  THIS  PRODUCT. 

The  cash  value  of  this  product  cannot  be  less  than  two  millions  of  dollars, 
while  the  demand  for  the  article  and  its  selling  price  are  steadily  increasing. 


182  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

These  figures  show  that  trifling  in  detail  as  the  egg  trade  may  seem,  in  the 
aggregate  it  is  an  important  business.       And  they  suggest,  also,  the  question, 

HOW  CAN  THE  SUPPLY  BE  INCREASED? 

Unlike  a  great  many  other  occupations,  no  one  seems  to  make  egg  pro- 
ducing a  specialty,  with  a  single  eye  to  making  a  living  out  of  it ;  and  yet, 
taking  the  figures  above  quoted  as  trustworthy  data,  they  point  to  the  con- 
clusion that  there's  money  in  the  business.  Some  years  ago  we  read  an  in- 
teresting account  of  an  establishment  near  Paris  for  the  manufacture  —  or 
perhaps  production  would  be  a  better  word  —  of  eggs  and  chickens  for  the 
Parisian  market.  It  was  on  an  immense  scale,  and  was  a  great  success. 
Why  cannot  we  have  large  henneries  near  each  of  our  principal  cities  ?  Or, 
to  limit  the  inquiry  to  a  single  case,uwhy  cannot  some  enterprising  person  or 
persons,  for  there  is  room  for  dozens,  establish  one  or  more  egg  manufactories 
on  the  outskirts  of  New- York?  Let  us  see  what  preliminaries  would  be 
necessary  for  such  an  undertaking. 

AMOUNT   OF    CAPITAL  TO   BE    INVESTED. 

A  fair  but  not  excessive  amount  of  capital,  which  would  be  invested 
under  these  two  favorable  circumstances,  that  there  would  be  immediate  re- 
turns for  the  outlay,  and  an  excellent  market  for  the  produce. 

A   SUPPLY    OP   HENS. 

But  it  is  not  necessary  that  these  should  be  of  any  fancy  and,  conse- 
quently, high  priced  breed,  another  important  consideration  affecting  the 
original  capital.  General  experience  has  shown  that  good  barn-door  fowls, 
as  they  are  termed,  prove  as  profitable  in  the  end  as  more  pretentious  birds. 

A   PIECE    OF    LAND    PROPORTIONATE   TO   THE    STOCK    OF    HENS. 

Mr.  WARREN  LELAND  of  the  Metropolitan  Hotel,  New-York,  finds  it 
beneficial  to  allow  an  acre  to  every  hundred  hens,  but  rough,  broken  ground, 
with  some  low  bushes  and  heaps  of  sand,  ashes  and  lime  scattered  about, 
answers  admirably.  The  London  Field  corroborates  Mr.  LELAND'S  ex- 
perience, while  a  writer  in  the  Massachusetts  Ploughman  states  that  six 
acres  is  plenty  for  a  thousand  hens.  If  the  land  is  to  serve  in  part  as  a  feed- 
ing ground,  then  the  first  estimate;  if  merely,  or  mostly,  for  exercise,  the 
latter  is  ample. 

A   GOOD    SUPPLY   OF   FOOD. 

This  is  important.  "Hen-laying,"  says  Mr.  LELAND  again,  "is  hard 
work,  and  requires  high  feeding."  This  is  very  true,  and  a  false  economy 
here  would  be  fatal.  But  he  points  out  also  a  cheap  and  excellent  source  ot 
supply.  "  Much  of  my  success,"  he  adds,  "  is  due  to  the  fact  that  my  hens 
get  all  the  scraps  from  my  hotel."  In  a  large  city,  like  New-York,  these 
scraps  could  be  obtained  for  a  trifle  in  many  cases,  for  the  mere  trouble  of 
collecting  them  in  others.  Why  cannot  they  be  gathered  and  transformed 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  183 

into  eggs?  This  will  prove  the  corner  stone  of  success  in  making  eggs 
cheaply.  Food  of  any  kind  always  goes  farther  when  cooked,  and  animal 
food  and  a  certain  degree  of  warmth  are  essential  to  early  and  prolific  laying. 

OTHER    DETAILS   WILL   READILY    SUGGEST   THEMSELVES. 

There  must  be  sheds  for  the  accommodation  of  the  poultry  without  undue 
crowding,  and  these  must  be  kept  perfectly  well  ventilated  and  artificially 
heated  in  winter.  Coal  is  a  cheaper  fuel  than  any  kind  of  food.  Layers, 
sitters  and  fattening  birds  must  be  kept  separated.  Quietness  and  cleanliness 
should  reign  everywhere,  and  all  outside  intruders  must  be  rigorously  ex- 
cluded. Plenty  of  fresh,  pure  water  is  a  necessity,  and  a  portion  of  the  old 
stock  should  be  regularly  renewed,  as  only  from  young  and  vigorous  fowls 
could  the  best  results  be  obtained. 

CHICKENS    NOT   BROUGHT   INTO   THE    ACCOUNT. 

We  say  nothing  of  chickens,  though  these  would  doubtless  form  a  useful 
department  in  the  outline  here  faintly  limned.  Nor  do  we  enter  into  any 
calculations  as  to  the  amount  of  profit  to  be  realized.  This  would  depend 
largely  on  personal  qualities.  A  recent  writer  in  one  of  our  farming  papers 
claimed  a  profit  of  ten  dollars  per  hen  per  annum  on  a  small  scale.  We 
believe  that  with  New-York  to  furnish  the  scraps  for  almost  nothing,  and 
buy  them  back  in  the  shape  of  eggs  at  a  good  market  price,  a  greater  aver- 
age may  be  achieved ;  and  are  certain  that  a  much  lower  figure  would  be 
kirgely  profitable. 


CARE  OF  POULTRY  IN  WINTER. 


The  Farmers'  Club  of  the  American  Institute  appointed  a  Committee  to 
visit  WARREN  LELAND'S  farm,  and  examine  his  mode  of  keeping  poultry  in 
winter.  The  following  is  the  Committee's  report,  made  in  February,  1871  : 

We  spent  a  day  at  the  farm  of  WARREN  LELAND,  twenty-five  miles  north 
of  N«w  York  City,  at  Rye  Station,  and  have  derived,  from  a  careful  survey 
of  his  yards,  ideas  which  we  consider  important.  We  find  him  carrying  one 
hundred  and  fifty  turkeys,  about  three  hundred  hens,  a  large  drove  of  ducks, 
and  several  dozen  of  geese  through  the  winter,  without  the  loss  of  any  of  his 
poultry  by  disease  of  any  sort,  and  without  the  freezing  of  their  feet  or  of 
their  eggs.  We  learn  that  he  never  has  maladies  among  his  poultry ;  that  he 
will  allow  the  greater  part  of  his  hens  to  sit  in  the  spring,  and  each  of  them 
will  yield  an  average  brood  of  ten  chicks,  so  that  he  will  raise  about  three 
thousand  chickens  from  his  present  flock,  and  his  losses  be  very  few.  How 
does  he  do  it  ?  His  hens,  ducks  and  geese  have  the  best  winter  quarters  we 
have  ever  seen  provided  for  any  of  the  feathered  tribes.  Their 

MAIN   BARRACK,  OR    HENNERY, 

is  a  stone  house,  seventy-five  feet  long,  and  twenty  feet  wide,  and  faces  south. 
The  openings  on  the  north  side  are  small,  and  filled  with  window  glass,  and 
in  some  cases  with  double  sash.  Those  on  the  south  side  are  much  larger, 
consisting  of  double  doors,  which  are  opened  on  sunny  days.  In  the  middle 
of  the  north  side  is  a  wide,  old-fashioned  fire-place,  with  crane  and  a  big 
camp  kettle.  Nearly  every  day  in  winter  a  fire  is  lit,  and  fed  with  chunks, 
knots  and  old  logs,  that  would  otherwise  be  knocked  about  the  wood-yard, 
and  left  to  rot  in  fence  corners.  The  walls  are  of  stone,  and  the  floor  of  rock 
or  earth,  so  the  fire  can  be  left  without  the  least  danger. 

On  cold  days,  and  especially  in  cold  rains,  the  hens  gather  before  this  fire 
and  warm  themselves,  and  trim  their  feathers.  The  chimney  can  easily  be 
closed,  or  the  logs  rolled  out  into  the  middle  of  the  building,  and  feathers  or 
sulphur  used  to  make  a 

FUMIGATION. 

This  is  done  whenever  hen  lice  appear;  and  the  openings  of  the  house  can 
be  closed,  so  as  to  hold  the  fumigation  till  it  penetrates  to  every  crack. 
Smoke  he  finds  better  than  carbolic  acid  or  kerosene,  or  whitewash,  to  drive 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  185 

vermin.  The  roosts  are  oak  slats,  an  inch  thick  by  two  and  a  half  inches 
wide,  fastened  to  the  rafters  near  the  ridge.  They  are  nailed  at  different 
hights,  and  at  proper  intervals.  About  two  feet  below  the  perches  is  a 
scaffold  of  boards,  that  fit  quite  closely.  This  is  from  time  to  time  covered 
with  plaster  and  ashes.  About  once  a  month  the  accumulations  are  shoveled 
down,  and  piled  up  for  the  corn-field.  He  calculates  that  fifty  hens  yield,  in 
the  course  of  a  year,  as  much  compost  as  would  be  worth  fifty  dollars  in  bone 
meal ;  that  is  to  say,  if  he  threw  away  his  hen  droppings  and  had  to  buy  the 
same  amount  of  fertilizing  salts  in  bone-dust,  it  would  cost  him  fifty  dollars 
to  replace  fifty  hens  as  producers  of  manure.  He  has  paid  special  attention 
to  the  comfort  of  his 

HENS    ON   THE    PEKCH. 

They  sit  on  a  slat  two  and  one-half  inches  wide.  Their  breast  feathers  come 
down  and  cover  their  feet,  and  protect  them  from  freezing  in  the  coldest 
nights.  Of  course,  there  is  no  lack  of  dry  ashes  in  their  house,  and  he  finds 
that  after  the  fire  goes  out  the  hens  use  the  hearth  as  a  place  to  nestle,  and 
shake  ashes  through  their  feathers.  They  enjoy  it,  and  it  keeps  them  sound 
and  comfortable.  The  offal  of  the  farm,  as  entrails,  feathers,  heads,  scraps 
from  lard,  and  all  the  odds  and  ends  from  the  kitchen  are  thrown  into  this 
house,  and  the  hens  pick  it  over,  eating  all  they  want.  Then,  as  soon  as 
spring  opens,  all  this  trash  is  shoveled  and  scraped  out,  composted  and  taken 
to  the  corn-field.  Besides  this  refuse,  his  poultry  eat  about  a  bushel  of  corn 
a  day  in  winter,  and  half  a  bushel  in  summer.  He  raises  large  crops  of  corn, 
because  he  has  strong  manure  to  feed  his  crops  with,  his  calculation  being 
that  about  four  acres  of  corn  go  to  feed  and  fatten  his  poultry.  In  spring, 

AFTER   A    HEN   HAS    HATCHED, 

her  nest  is  taken  out,  the  straw  burned,  and  the  box  whitewashed  inside  and 
out,  then  filled  with  fresh  straw,  and  put  back  for  another  family  party. 
After  many  trials  of  breeds,  he  has  settled  upon  the  white  Brahmas.  They 
lay  more  uniformly  the  year  through ;  make  the  best  mothers,  and  the  chicks 
grow  the  fastest.  During  summer  his  poultry  have  a  wide  range,  and  scour 
the  fields  for  half  a  mile  or  more, 

CONSUMING   GRASSHOPPERS. 

His  turkeys  nearly  make  their  weight  on  grasshoppers  and  beetles,  with  a 
handful  of  corn  night  and  morning.  One  man  has  little  to  do  in  spring  and 
summer  but  to  take  care  of  chickens  and  young  turkeys.  In  winter  they  re- 
quire but  little  attention,  and  this  man  then  attends  to  the  calves  and  lambs. 

THE    COST    OP    HIS   POULTRY   MEAT, 

and  he  often  kills  in  a  season  three  hundred  turkeys  and  three  thousand 
chickens,  he  considers  to  be  about  two  hundred  and  fifty  bushels  of  corn,  and 
the  wages  of  his  hen-wife  for  half  the  time.  His  gains  he  cannot  give  exactly, 
for  the  poultry  is  eaten  very  freely  by  a  large  family,  and  sent  to  the  Metro- 


186  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

politan  when  prices  are  high,  or  the  supply  in  market  defective  in  quality. 
He  does  not  keep  exact  account  of  his  eggs,  for  as  a  rule  he  says  the  best 
thing  to  do  with  an  egg  is  to  let  a  good  motherly  hen  make  a  chicken  of  it. 
Your  Committee  conclude  their  report  by  an  expression  of  opinion  that 

THE    COMMON   IDEAS    ON   THE    SUBJECT    OF    POULTRY   RAISING, 

on  a  large  scale,  are  erroneous.  It  has  been  said,  again  and  again  in  this 
Club,  and  in  farm  journals,  that  there  is  no  use  in  trying  to  keep  more  than 
about  fifty  hens.  If  one  goes  deeper  into  the  poultry  business  there  is  backset 
from  lice,  and  roup,  and  gapes,  and  cholera,  and  the  sudden  death  of  hens 
and  chicks  from  causes  unknown.  This  is  a  fallacy.  In  the  manner  above 
described,  by  the  wise  use  of  smoke  and  lime,  and  ashes,  and  a  fire,  by  clean- 
liness and  a  wide  range  in  mild  weather,  we  find  Mr.  LELAND  taking  about 
four  thousand  feathered  animals  through  the  season,  for  year  after  year,  with- 
out calamity  or  loss,  and  on  an  expense  that  is  very  trifling,  and  unfelt  on  a 
large  farm.  Your  Committee  will  visit  other  farms,  where  the  special  object 
is  eggs,  and  announce  the  result  of  their  observations.  Dr.  SMITH,  a  member 
of  the  Committee,  said  that,  in  conversation,  Mr.  LELAND  said  that  his  suc- 
cess depends  upon  letting  his  poultry  alone.  He  repeated  it  over  and  over 
again,  "let  them  alone;  let  them  alone;  give  them  liberty,  and  they  will 
take  care  of  themselves.  Dr.  TRIMBLE,  another  member,  said  that  Mr. 
LELAND  told  him  that  in 

RAISING   TURKEYS 

his  plan  was  to  have  three  or  four  sitting  at  the  same  time.  When  they  had 
hatched  the  eggs,  he  gave  all  the  young  turkeys  to  one  hen  turkey,  and  she 
and  her  enlarged  brood  were  removed  to  a  distant  part  of  the  farm,  away 
from  other  fowls.  There  a  large  coop  was  built,  in  which  they  could  be  shut 
up  at  night.  They  were  not  allowed  to  range  in  the  morning  until  the  dew 
was  off.  In  the  day  time  the  hen  was  tethered  to  a  stake ;  and  each  day  her 
stake  was  removed  to  a  new  place,  so  that  she  and  her  brood  had  a  new  range. 


A  SOUTH  AMERICAN  POULTRY  FARM. 


Just  as  we  were  about  closing  the  last  form  of  this  work  for  the  press  we 
received  from  C.  F.  PEARCE,  Esq.,  Freetown,  Mass.,  the  following  article 
giving  an  account  of  "  A  South  American  Poultry  Farm,"  which  we  deem  ot 
sufficient  importance  to  give  in  this  connection,  as  containing  valuable  in- 
formation upon  a  subject  which  will  interest  all  breeders  of  poultry  : 

PROFITABLE   POULTKY   HEARING    ON   A   LARGE    SCALE. 

Although  we  have  column  after  column  of  poultry  matters  offered  for  our 
perusal,  through  the  agricultural  press,  I  have  as  yet  to  see  the  first  state- 
ment giving  the  facts  and  figures  of  profitable  poultry  raising  on  a  large  scale. 
Perhaps  there  might  be  some  who  have  achieved  success  in  this  line,  but  we 
are  led  to  believe  that  misfortunes  are  more  plentiful  than  the  fortunes  ac- 
quired from  the  manipulations  of  this  particular  stock.  I  have  tried  my  hand 
at  the  business,  although  on  a  limited  scale,  and  can  show  figures  giving  me 
a  profit  of  three  hundred  per  cent,  on  the  capital  invested.  There  is  no  known 
reason  why  it  cannot  be  managed  in  an  extensive  way,  and  with  just  as  good 
results,  provided  it  is  entered  into  knowingly  and  understandingly. 

DESCRIPTION    OF  A  FARM  WHERE    POULTRY   ARE    KEPT   BY   THE   THOUSAND. 

I  propose  to  describe  a  poultry  farm,  where  fowls  are  kept  by  the  thou- 
sand, and  whose  proprietor  counts  his  gains  therefrom  proportionately.  It 
is  situated  in  the  southern  extremity  of  Chili,  South  America,  where  the 
rainy  season,  of  six  months  duration,  is  as  detrimental  to  the  well  being  of  all 
fowl  kind  as  the  rigors  of  our  own  winters,  and  where  great  care  and  skill  is 
very  essential  to  satisfactory  results. 

OPERATIONS    COMMENCED    WITH    TWO    HUNDRED    HENS  AND    EIGHT   COCKS. 

Senor  Don  SAN  FUENTES  commenced  his  operations  in  poultry  with  a 
stock  of  two  hundred  hens  and  eight  cocks,  to  which  he  has  added  thereto, 
by  natural  increase  from  year  to  year,  until  now  he  has  somewhere  in  the 
vicinity  of  six  thousand.  Their  range  is  unlimited,  as  his  farm  covers  three 
thousand  cuadras,  equal  to  seven  thousand  five  hundred  acres.  To  every- 
fifty  hens  and  two  cocks  is  given  a  house  of  their  own,  of  which  there  are  six 


188  THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK. 

or  seven  hundred  on  the  place.  These  are  placed  two  hundred  feet  apart, 
each  way,  thus  isolating  one  lot  from  the  other. 

DESCRIPTION    OF   THE    HOUSES. 

These  houses  are  very  cheap  aifairs,  and  are  made  by  erecting  two  forked 
posts,  eight  feet  long,  and  distant  from  each  other  fifteen  feet.  On  these 
rests  the  ridge-pole.  On  both  sides  of  the  centre-post,  ten  feet  distant,  a 
trench  is  dug,  a  foot  in  depth.  Then  small  poles  are  placed  for  rafters,  one 
end  in  the  trench  and  the  other  tied  to  the  ridge-pole,  two  feet  apart.  Then 
another  set  of  poles,  tied  crossways,  also  two  feet  equi-distant,  and  the  frame 
work  is  complete. '  This  is  covered  over  with  thatch,  which  is  found  in  plentiful 
abundance,  and  to  be  had  for  the  cutting.  The  only  frame  work  about  the 
house  is  the  doors  at  the  ends,  both  of  which  are  four  by  six,  and  contain 
each  a  window,  pivoted  in  the  centre  of  the  sash,  to  be  opened  or  shut  as  the 
requirements  of  ventilation  demand.  Each  house  has  its  complement  of 
twenty  boxes,  for  laying,  placed  under  the  eaves,  and  partly  concealed  by 
bundles  of  straw. 

BUILDING    FOR    STORING   GRAIN,  EGGS,  HATCHING  AND    SICK   ROOMS,  ETC. 

Near  the  family  residence  is  a  large  building,  devoted  to  the  storing  of 
grain  and  eggs  ;  a  nursery  for  sick  hens ;  a  long  room  for  hatching,  and 
.another  for  slaughtering  purposes.  In  the  sick  room  is  arranged  a  series  of 
boxes,  each  one  large  enough  for  the  comfort  and  convenience  of  its  solitary 
occupant,  who  is  there  placed,  and  treated  for  its  malady  with  as  much  care 
as  if  its  value  was  dollars  instead  of  cents,  and  with  such  skill  that  the  ratio 
of  deaths  has  been  only  one  in  two  hundred  and  eighty. 

THE    SITTING   DEPARTMENT. 

is  also  provided  with  boxes,  some  three  hundred  in  number.  Here  all  are 
brought,  from  their  respective  coops,  as  soon  as  their  incubating  propensity 
sows  itself,  and  placed  upon  their  quota  of  eggs.  Feed,  water,  and  a  large 
supply  of  sand  and  ashes,  are  provided,  and  the  sitting  hen  not  allowed  to 
leave  the  room  until  she  takes  her  young  brood  with  her. 

HOW   THE    CLUTCHES    ARE    DOUBLED    UP. 

The  clutches  are  then  "  doubled  up,"  that  is,  two  broods  given  to  one 
hen,  and  the  chickenless  one  sent  back  to  her  coop  to  resume  her  egg  laying. 
As  soon  as  the  young  chicks  are  discarded  by  their  mother  they  are  taken  to 
their  future  home,  fifty  in  each  lot,  and  the  old  ones  back  to  their  respective 
localities. 

HOW   THE    FOWLS   ARE   FED. 

The  fowls  are  fed  three  times  per  day,  and  their  diet  so*,  arranged  as  to 
always  present  a  variety,  although  oats  is  their  staple  article  of  food,  and 
always  before  them  in  unlimited  quantity.  To-day,  it  will  be  indian-meal, 
made  into  a  stiff  dough,  and  given  hot;  to-morrow,  barley;  next  day,  boiled 


THE  PEOPLE'S  PRACTICAL  POULTRY  BOOK.  189 

potatoes,  mashed,  and  mixed  with  pork  scraps  and  bran — corn  broken  in  a 
coarse  mill,  and  so  on  in  rotation ;  adding  from  time  to  time  a  dead  horse,  or 
some  other  cheap  and  inexpensive  animal  food.  Burned  bones,  pounded 
shells,  and  lime,  are  supplied  in  profusion,  These,  with  what  they  gather  on 
their  foraging  expeditions,  produce  a  wonderful  supply  of  eggs. 

NOT   ALLOWED    TO    LEAVE   THEIR    COOPS    IN,  RAINY   WEATHER. 

During  the  rainy  season  they  are  not  allowed  to  leave  the  coop,  except 
the  day  be  exceedingly  pleasant,  and  then  only  for  a  short  time.  They  ap- 
pear to  bear  their  confinement  remarkably  well,  and  with  hardly  any  decrease 
in  the  quantity  of  eggs.  While  confined  they  are  allowed  an  extra  allowance 
jf  animal  food. 

ATTENDANCE    REQUISITE   TO   THE    CARE    OF   SIX   THOUSAND   FOWLS. 

The  attendants  requisite  to  the  care  of  these  six  thousand  fowls  are  one 
man  and  four  boys.  The  houses  are  thoroughly  cleaned  once  a  week,  and 
the  interiors  whitewashed  every  three  months.  Every  morning  each  lot  of 
fowls  undergoes  a  careful  inspection,  and  any  one  found  moping  or  otherwise 
indisposed  is  immediately  taken  to  the  hospital,  and  cared  for ;  and  seldom  is 
it  but  what  the  indisposition  is  cured,  and  she  takes  her  place  back  again  as 
well  as  ever.  At  evening  the  boys  go  the  rounds  to  gather  up  the  proceeds 
of  the  day's  labor,  which  will  average  two  hundred  dozen  per  day  the  year 
through. 

WHEN  THE   KILLING   TIME   TAKES   PLACE. 

"  Killing  time",  takes  place  twice  during  the  year — in  the  spring,  and 
again  at  the  commencement  of  the  rainy  season.  All  the  early  chickens  are 
thus  disposed  of  at  good  prices ;  and  the  two-year-old  fowl  decapitated,  to 
give  room  for  the  younger  broods,  as  they  are  supposed  to  be  past  profitable 
service  after  the  second  year. 

THE    PROFITS   FROM    ONE   YEARNS   BUSINESS 

amounted  to  eleven  thousand  dollars.  The  sales  were  seventy-two  thousand 
dozen  of  eggs,  and  nearly  twenty  thousand  chickens  and  two-year-olds.  Mr. 
SAN  FUENTES  expresses  himself  as  being  perfectly  satisfied  with  the  result 
obtained,  and  intends  to  double  his  stock  each  year,  until  every  two  hundred 
feet  of  his  extensive  farm  has  its  house  of  fifty  tenants. 


UNIVERSITY 


E  UST  D  I  X 


THE  ENGLISH  STANDAED  OF  EXCELLENCE. 


[FROM  TEGETMEIER'S  POULTRY  BOOK.] 


COCHINS. 
GENERAL  SHAPE. 

THE  COCK. 

CbwiZ>— Single,  fine,  rather  small,  perfectly 
straight  and  upright,  with  well-defined 
serrations,  and  quite  free  from  side-springs. 

Peak — Curved,  stout  at  the  base  and  tapering 
to  the  point. 

Head— Small  for  the  size  of  the  bird  and 
carried  rather  forward. 

Eye — Very  bright  and  clear. 

Deaf -ear— Large  and  pendant. 

Wattles — Large,  well  rounded  on  the  lower 
edge. 

jyeck — Hackle  very  full  and  abundant,  the 
lower  part  reaching  well  on  to  the  back, 
so  as  to  produce  a  gradual  slant  from  near 
the  head  to  the  middle  of  the  back. 

Back — Broad,  with  a  gentle  rise  from  the 
middle  to  the  tail;  saddle  feathers  very 
abundant. 

Wings — Very  small;  the  primaries  doubled 
well  under  the  secondaries,  so  as  to  be 
quite  out  of  sight  when  the  wing  is  closed. 

Tail  —  Very  small ;  the  curved  feathers 
numerous,  broad,  glossy,  and  soft;  the 
whole  tail  forming  a  small  hunch,  carried 
rather  horizontally  than  upright. 

Breast — Deep,  broad,  and  full. 

Thighs — Very  large  and  strong ;  plentifully 
covered  with  perfectly  soft  feathers,  which 
on  the  lower  part  should  be  curved  inward 
round  the  hock,  so  as  nearly  to  hide  the 


joint  from  view ;  Falcon  or  Vulture  hocks, 
that  is,  those  with  hard,  stiff  feathers  pro- 
jecting in  a  straight  line  beyond  the  joint, 
are  objectionable,  but  not  a  disqualifica- 
tion. 

Fluff — Very  abundant  and  soft,  covering  the 
hind  parts,  and  standing  out  about  the 
thighs. 

Legs — Rather  short ;  very  thick  and  bony, 
wide  apart,  well  feathered  on  the  outside 
to  the  toes. 

Toes — Straight  and  strong;  the  outer  and 
middle  toes  being  well  feathered. 

Carriage — Not  so  upright  as  other  breeds, 
with  a  contented,  intelligent  appearance. 

THE    HEN. 

Comb — Single,  very  small,  fine,  low  in  front, 

erect  and  perfectly  straight ;  with  small, 

well-defined  serrations. 
Beak — Small,  curved,  and  tapering. 
Head — Very  small,  neat,  and  taper. 
Eye — Very  bright  and  clear.    . 
Deaf -ear — Rather  large. 
Wattles — Small,  neatly  rounded  on  the  lower 

edge. 
Neck  —  Short;  carried  forward,  the   lower 

part  very  full  and  broad;    the  feathers 

reaching  well  on  to  the  back. 
Back — Broad,  with  abundance  of  soft  feathers 

rising  from  the  middle  of  the  back  to  the 

tail. 
Wings — Very  small ;  primaries  doubled  well 

under  the  secondaries,  so  as  to  be  quite  out 


192 


APPENDIX. 


of  sight  when  the  wing  is  closed  ;  bow  of 
the  wings  neatly  covered  by  the  breast 
feathers,  and  the  points  sunk  well  into  the 
fluff. 

Tail — Very  short  and  small;  carried  hori- 
zontally, and  almost  hidden  in  soft  feathers. 

Breast — Broad  and  full ;  carried  low. 

Thighs — Large ;  abundantly  covered  with 
soft  fluffy  feathers ;  curving  inward  round 
the  hock,  so  as  to  nearly  hide  the  joint 
from  view ;  Vulture  or  Falcon  hocks  are 
objectionable,  but  not  a  disqualification. 

Fluff—  Very  soft  and  abundant,  covering  the 
hind  parts  and  standing  out  about  the 
thiehs,  giving  the  bird  a  very  deep  and 
broad  appearance  behind. 

Legs  —  Short,  thick,  and  bony;  standing 
wide  apart;  and  well  feathered  on  the 
outside  to  the  toes. 

Toes— Strong  and  straight,  the  outer  and 
middle  toes  well  feathered. 

Carnage — Low,  with  a  contented, intelligent 
appearance. 


BUFF    COCHINS. 

COLOR  OF  COCK. 

Comb,  Face,  Deaf -ear,  and  Wattles — Brilliant 
red. 

Head— Rich,  clear  buff. 

Hackle,  Sack,  Wings,  and  Saddle— Rich,  deep 
golden  buff;  the  more  uniform  and  even 

*  in  color  the  better  ;  quite  free  from  meali- 
ness on  the  wing. 

Breast,  Thighs,  and  Fluff—  Uniform  clear, 
deep  buff;  as  free  from  mottling  or  shad- 
ing as  possible. 

Tail—  Rich ,  dark  chestnut,  or  bronzy  chestnut 
mixed  with  black.  Dark  cuestnut  prefer- 
able. 

Legs— Bright  yellow;  feathers  clear,  deep 
buff. 

COLOR  OF  HEN. 

Comb,  Face,  Deaf-ear,  and  Wattles— Brilliant 
red. 

Plumage—  Uniform  clear,  deep  buff  through- 
out ;  the  more  uniformly  clear  and  free  from 
mottling  or  shading  the  better.  A  clear 
hackle  preferred,  but  a  slight  marking  at 
the  end  of  the  feathers  of  the  neck  not  a 
disqualification. 

?— Bright  yellow,  with   feathers    same 
color  as  body  feathers. 


LEMON    COCHINS. 

COLOR  OF  COCK. 

Comb,  Face,  Deaf -ear,  and  Wattles— Brilliant, 
red. 

Head — Lemon,  or  light  orange  buff. 

Hackle,  Back,  Wings,  and  Saddle— Rich,  light 
orange  buff;  the  more  uniformly  clear 
and  even  in  color  the  better,  as  free  as 
possible  from  mealy  tinge  on  the  wings. 

Breast,  Thighs,  and  Fluff— Clear,  uniform 
lemon  buff. 

Tail— Rich  chestnut. 

Legs — Bright  yellow  ;  feathers  lemon  buff. 

COLOR  OF  HEN. 

Comb,  Face,  Deaf -ear,  and  Wattles— Brilliant 

red. 
Plumage — Clear,  lemon  buff;  uniform  and 

even   in  color  throughout,  and  perfectly 

free  from  being  mottled  or  shaded  in  any 

part. 
Legs — Bright    yellow,  with    feathers    same 

color  as  body  feathers. 

In  Buff  and  Lemon  Cochins  the  colors 
may  be  either  as  above,  or  intermediate  be- 
twixt the  two ;  but  the  colors  must  be  even 
and  as  free  from  mottling  or  shading  as 
possible.  The  birds  must  also  match  in  the 
pen. 

SILVER   BUFF    COCHINS. 

COLOR  OF  COCK. 

Comb,  Face,  Deaf-ear,  and  Wattles— Brilliant 

read. 

Head— Light,  silvery  buff. 
Hackle — Rich,  gold  color. 
Back,  Shoulder  Coverts,  and  Wings— Bright 

silvery  buff;  the  more  even  and  uniform 

in  color  the  better. 
Saddle — Rich,  gold  color. 
Breast,  Thighs,  and  Fluff—  Clear,  light  silvery 

buff. 
Tail— Light  chestnut;  a  slight  mixture  of 

white  not  very  objectionable,  though  not 

desirable. 
Legs  —  Bright   yellow,    -with    silvery    buff 

feathers. 

COLOR  OF  HEN. 

Comb,  Face,  Deaf -ear,  and  Wattles — Brilliant 
red. 


APPENDIX. 


193 


Hackle — Rich,  gold  color. 

Remainder  of  tlie  Plumage — Clear,  light,  sil- 
very buff;  the  more  even  and  uniform  in 
color  the  better. 

Legs — Bright  yellow,  with  feathers  same 
color  as  body  feathers. 


SILVER    CINNAMON    COCHINS. 

COLOR  OF  COCK. 

Comb,  Face,  Deaf -ear,  and  Wattles— Brilliant 
red. 

Head — Pale  light  cinnamon. 

Hackle— Cinnamon,  or  rich  bright  cinna- 
mon, slightly  striped  with  white. 

Back,  Shoulder,  and  Wings — Pale  buff,  or 
rich  bright  cinnamon,  mixed  with  white. 

Saddle — Light  cinnamon,  or  rich  bright  cin- 
namon, slightly  striped  with  white. 

Breast,  Thighs,  and  Fluff— Pale  buff. 

Tail — Rich  light  cinnamon,  or  rich  bright 
cinnamon,  mixed  with  white. 

Legs— Bright  yellow,  with  feathers  of  a  pale 
buff  color. 

COLOR  OP  HEN. 

Comb,  Face,  Deaf-ear,  and  Wattles— Brilliant 

red. 

Hackle — Rich  deep  crimson  or  chocolate. 
Remainder  of  tlie  Plumage — Pale  buff;  the 

more  uniform  and  even  in  color  the  better. 
Leg?, — Bright  yellow  ;  feathers  same  color  as 

body  feathers. 


CINNAMON    COCHINS. 

COLOR  OP  COCK. 

Comb,  Face,  Deaf -ear  and  Wattles— Brilliant 
red. 

Head,  Hqckle,  Back,  Wings,  and  Saddle— Rich 
dark  reddish  cinnamon  ;  the  more  uniform 
and  even  in  color  the  better. 

Breast,  Thighs,  and  Fluff— The  color  of  wet- 
ted cinnamon. 

Tail — Rich  bronzy  black,  the  lesser  coverts 
edged  with  very  dark  reddish  cinnamon. 

Legs — Bright  yellow  ;  with  feathers  color  of 
the  breast  feathers. 

COLOR  OP  HEN. 

Comb,  Face,  Deaf-ear,  and  Wattles— Brilliant 

red. 

13 


Plumage — The  color  of  wetted  cinnamon  or 
deep  chocolate  throughout;  the  more  uni- 
form in  color  and  free  from  being  mottled 
the  better. 

Legs — Bright  yellow,  with  feather  same  color 
as  body  feathers. 

Value  of  Points  in  Buff,  Lemon,  Silver  Buff, 
Silver  Cinnamon  and  Cinnamon  Cochins. 

Size 3 

Color 4 

Head  and  Comb 1 

Carriage  of  Wings 1 

Legs 1 

Fluff 1 

General  Symmetry 2 

Condition 2 


15 


Disqualification  in  Buff,  Lemon,  Silver  Buff, 
Silver  Cinnamon  and  Cinnamon  Cochins. 
Birds  not  matching  in  the  pen,  or  with 
primary  wing  feathers,  twisted  or  turned 
outside  the  wing,  twisted  combs,  crooked 
backs,  birds  without  feathers  on  the  legs,  Or 
legs  of  any  other  color  than  yellow. 

GROUSE  OR  PARTRIDGE   COCHINS. 

COLOR  OP  COCK. 

Comb,  Face,  Deaf -ear,  and   Wattles  —  Rich 

brilliant  red. 
Head— Rich  red. 
Hackle — Rich  bright  red,  with  a  rich  black 

stripe  down  the  middle  of  each  feather. 
Back  and  Shoulder  Coverts — Rich  dark  red. 
Wing  Bow — Rich  dark  red. 
"     Greater  and  Lesser    Coverts — Metallic 
greenish  black,  forming  a  wide  bar 
across  the  wings. 
"    Primary  Quills — Bay  on  outside  web, 

dark  on  inside  web. 

"    Secondary  Quills — Rich  bay  on  the  out- 
side web,  black  on  the  inner  web, 
with  a  metallic  black  end  to  each 
feather. 
Saddle— Rich  bright  red,  with  a  black  stripe 

down  the  middle  of  each  feather. 
Breast,  Under  part  of  Body,  and  Thighs — Rich 

deep  black. 

Tail— Glossy  black  (white  at  the  base  of  the 
feathers  objectionable,  but  not  a  disquali- 
fication.) 


194 


APPENDIX. 


Legs — Dusky  yellow,  with  black  feathers. 
GROUSE    COCHINS. 

COLOR  OP  HEN. 

Comb,  Face,  Deaf -ear,  and  Wattles— Brilliant 

red. 

Head — Rich  brown. 
Neck — Ricli  reddish  gold  color,  with  a  broad 

black    stripe  down    the  middle    of   the 

feathers. 

Legs — Dusky  yellow,  with  feathers  same 
color  as  body  feathers. 


PARTRIDGE  COCHINS. 

COLOR  OP  HEN. 

Comb.  Face,  Deaf-ear,  and  Wattles  —  Brilliant 
red. 

Neck  —  Bright  gold  color  on  the  edge  of  the 
feathers,  with  a  broad  black  stripe  down 
the  middle. 

Remainder  of  the  Plumage  —  Light  brown 
distinctly  penciled  with  dark  brown  ;  the 
penciling  to  reach  well  up  the  front  of 
the  breast.  The  shaft  of  the  feathers  on 
the  back,  shoulder  coverts,  bow  of  the 
wing,  and  sides,  creamy  white. 

Remainder  of  the  Plumage  —  Rich  brown 
distinctly  penciled  with  darker  brown  ;  the 
penciling  reaching  well  up  the  front  of  the 
breast,  and  following  the  outline  of  the 
feathers. 

Legs  —  Dusky  yellow,  with  brown  feathers. 

Points  in  Grouse  and  Partridge  Cochins. 

Size  .......................  3 

Black  Breast,  Thighs,  Fluff,  1 
and  Leg  feathers  in  the 
Cock  ...................  }-2 


Breast  of  the  Hen.  Distinctly 
penciled  up  the  front  ----  j 

Color  of  the  remaining... 
plumage  ................ 

Head  and  Comb 

Carriage  of  Wings 

Legs 

Fluff. 

Symmetry  .................  2 

Condition  ..................  2 


15 


Disqualifications    in    Grouse   or    Partridge 

Cochins. 
Birds    not  matching  in   the  pen— cocks 


with  mottled  breasts,  hens  with  pale  buff  or 
clay  breasts  without  penciling,  twisted 
combs,  flight  feathers  turned  outside  the 
wing,  crooked  back ;  absence  .of  feathers  on 
the  legs. 

WHITE    COCHINS. 

COLOR  OP  COCK  AND  HEN. 

Comb,  Face,  Deaf -ear,  and  Wattles— Brilliant 

red. 
Plumage  —  Pure  white    throughout.      The 

cock  as  free  from  yellow  tinge  as  possible. 
Legs — Bright  yellow. 


BLACK    COCHINS. 

COLOR  OP  COCK  AND  HEN. 

Comb,  Face,  Deaf-ear,  and  Wattles — Brilliant 

red. 
Plumage — Perfectly  black  throughout.    The 

cock  as  free  from  coppery  red  or  brassy 

color  as  possible. 
Legs — Dark,  with  yellow  tinge  and  black 

feathers. 

Points  in  White  or  Black  Cochins. 

Size 3 

Color  of  Plumage — Purity  of 
white  in  the  whites,  and 
richness  of  black  in  the 

blacks 4 

Head  and  Comb 1 

Carriage  of  Wings. I 

Legs 1 

Fluff 1 

Symmetry  . . . . 2 

Condition .  2 


15 


Disqualifications  in  White  or  Black  Cochins. 
Twisted  combs,  crooked  backs,  flight 
feathers  turned  outside  the  wing.  Birds  not 
feathered  on  the  legs,  scales  on  the  legs  of 
the  whites  either  green  or  willow. 


BRAHMAS. 
GENERAL   SHAPE. 

THE  COCK. 

Beak — Very  strong,  taper  and  well  curved. 

Comb — Pea,  small,  low  in  front  and  firm  on 

the  head  without  falling  over  to   either 


APPENDIX. 


195 


side,  distinctly  divided  so  as  to  have  Hie 
appearance  of  three  small  combs  joined 
together  in  the  lower  part  and  back,  the 
largest  in  the  middle,  each  part  slightly 
and  evenly  serrated. 

Head — Small  and  slender. 

Eye — Prominent  and  bright. 

Deaf-ear — Large  and  pendant. 

Wattles— Small,  well  rounded  on  the  lower 
edge. 

Neck — Long,  neatly  curved,  slender  near  the 
head,  the  juncture  very  distinct,  hackle 
full  and  abundant,  flowing  well  over  the 
shoulders. 

Breast— Very  full,  broad,  and  round ;  carried 
well  forward. 

Back — Short,  broad,  flat  betwixt  the  shoul- 
ders, saddle  feathers  very  abundant. 

Wings — Small ;  the  primaries  doubled  well 
under  the  secondaries,  the  points  covered 
by  the  saddle  feathers. 

Tail  —  Small ;  carried  very  upright,  the 
higher  feathers  spreading  out  laterally. 

Tail  Coverts— Broad,  very  abundant,  soft,  and 
curved  over  the  tail. 

Thighs — Very  large  and  strong ;  abundantly 
covered  with  very  soft  fluffy  feathers, 
curving  inward  round  the  hock  so  as  to  hide 
the  joint  from  view.  Vulture  hocks  are 
objectionable,  but  not  a  disqualification. 

Fluff— Very  abundant  and  soft,  covering  the 
hind  parts,  and  standing  out  about  the 
thighs,  giving  the  bird  a  very  broad  and 
deep  appearance  behind. 

Legs — Rather  short,  strong,  and  bony  ;  stand- 
ing well  apart,  very  abundantly  feathered 
down  the  outside  to  the  end  of  the  toes. 

Toes— Straight  and  strong;  the  outer  and 
middle  toe  being  abundantly  feathered. 

Carnage — Very  upright  and  strutting. 

THE   HEN. 

Beak — Strong,  curved,  and  taper. 

Comb — Pea,  very  small  and  low,  placed  in 
front  of  the  head,  and  having  the  appear- 
ance of  three  very  small  serrated  combs 
pressed  together,  the  largest  in  the  middle. 

Head — Small  and  slender. 

Eye — Prominent  and  bright. 

Deaf-ear — Large  and  pendant. 

Wattles — Small,  rounded  on  the  lower  edge. 

Neck— Rather  short,  neatly  curved,  slender 


near  the  head,  the  juncture  very  distinct, 
full  and  broad  in  the  lower  part;  the 
feathers  reaching  well  on  to  the  shoulders. 

Breast — Very  deep,  round,  broad,  and  promi- 
nent. 

Back — Broad  and  short ;  the  feathers  of  the 
neck  reaching  to  betwixt  the  shoulders, 
and  abundance  of  soft,  broad  feathers  ris- 
ing to  the  tail. 

Wings— Small ;  the  bow  covered  by  the 
breast  feathers,  the  primaries  doubled  well 
under  the  secondaries,  the  points  of  the 
wings  clipped  well  into  the  abundance  of 
soft  feathers  and  fluff. 

Tail — Small ;  very  upright,  almost  buried  in 
the  soft  rump  feathers. 

Thighs— Strong  and  well  covered  with  very 
soft  feathers,  curving  round  the  hock  so  as 
to  hide  the  joint  from  view.  Vulture 
hocks  are  objectionable,  but  not  a  disquali- 
fication. 

Fluff— Very  abundant  and  soft,  standing  out 
about  the  hind  part  and  thighs,  giving  the 
bird  a  very  broad  and  deep  appearance 
behind. 

Legs— Short,  very  strong,  wide  apart,  abun- 
dantly feathered  on  the  outside  to  the  toes. 

Ibes— -Straight  and  strong,  the  outer  arid 
middle  toe  being  well  feathered. 

Carriage — Low  in  comparison  to  the  cock. 

PENCILED    BRA.HMAS. 

COLOR  OF  COCK. 

Comb,Face,  Deaf -ear,  and  Wattles — Bright  red. 

Head— White. 

Neck,  Hackle — Silvery    white,  striped  with 

black. 
Breast,    Underpart  of  Body,  and    TJiig7is — 

Black,  slightly  mottled  with  white. 
Back  and  SJiould&r   Coverts — Silvery  white. 
Saddle — Silvery  white,  striped  with  black. 
Wing  Bow — Silvery  white. 
"     Greater  and  Lesser  Wing  Coverts — Me- 
tallic green  black,  forming  a  wide 
well-defined  bar  across  the  wing. 
"    Secondaries — White  on  the  outside  web, 
black  on  the  inside  web,  large  green 
black  spot  on  the  end  of  the  feather. 
"    Primaries — Narrow  edging  of  white  on 
the  outside  web,  black  on  the  inside 
web. 


196 


APPENDIX. 


Tail— Black. 

Tail    Coverts  —  Rich    green    black,   lesser 

coverts  edged  with  -white. 
Legs— Scales  yellow,  feathers  black,  mottled 

with  white. 

COLOR  OF  HEN. 

Comb,  Face,  Deaf -ear,  and  Wattles  —  Rich 
bright  red. 

jHead — Gray. 

Neck— Silvery  white,  striped  with  black. 

Remainder  of  the  Plumage  —  Dull  white, 
minutely  and  distinctly  penciled  through- 
out with  dark  penciling,  so  close  as  al- 
most to  cover  the  ground  color,  the  pen- 
ciling reaching  well  up  the  front  of  the 
breast. 

Legs — Scales  yellow,  with  a  dusky  shade. 


LIGHT  BRAHMAS. 

COLOR  OF  COCK. 

Comb,  Face,   Deaf -ear,  and  Wattles  —  Rich 

bright  red. 
Head— White. 
Neck—  White  with  a   distinct  black  stripe 

down  the  center  of  the  feather. 
Breast,     Underpart  of  Body  and  Thighs — 

White. 

Back  and  Shoulder  Coverts— White. 
Saddle— White,  striped  with  black. 
Wing  BOID  and  Coverts — White. 

"     Primaries — Black. 

"     Secondaries — White   on   outside  web, 

black  on  inside  web. 
Tail— Black. 
Tail  Coverts— Glossy  green  black;  lesser 

coverts  silvered  on  the  edge. 
Legs — Scales  bright  yellow  ;  feathers  white, 

slightly  mottled  with  black. 

COLOR  OF  HEN. 

Comb,  Face,  Deaf -ear,  and  Wattles— Bright 
red. 

Head—  White. 

Neck— White,  distinctly  striped  down  the 
middle  of  each  feather  with  rich  black. 

Breast  and  Lack — White. 

Wing  —  White,  the  primaries  alone  being 
black. 

Tail— Black,  the  two  highest  or  deck-feath- 
ers edged  with  white. 

TJugJis  and  Fluff—  White. 


Legs— Bright  rich  yellow;    feathers  white, 
slightly  mottled  with  black. 

Points  in  Brahmas. 

Size 3 

Color 4 

Head  and  Comb 1 

Wings,  primaries  well  tucked 

under  secondaries 1 

Legs  and  featherings  of  ditto  1 

Fluff 1 

Symmetry 2 

Condition 2 

15 

Disqualifications. 

Birds  not  matching  in  the  pen,  combs  not 
uniform  in  the  pen,  or  falling  over  to  one 
side,  crooked  backs,  legs  not  feathered  to 
the  toes,  or  of  any  other  color  except  yel- 
low, or  dusky  yellow. 


MALAYS. 
GENERAL  SHAPE. 

THE  COCK. 

Beak — Very  strong  and  curved. 

Comb — Small,  placed  quite  in  front  of  the 
head,  low  and  flat,  covered  over  with 
very  small  warty  indentations. 

Head — Long,  flat  on  the  top,  projecting  over 
the  eyes. 

Eye — Bright,  sunk  beneath  a  projecting  eye- 
brow, the  eyelids  pearled  round  the  edge. 

face— Very  naked  and  skinny,  with  a  harsh 
cruel  expression. 

Wattles  —  Very  small,  mere  folds  of  the 
naked  skin  of  the  throat. 

Throat — Veiy  skinny,  and  quite  destitute  ot 
feathers. 

Neck— Very  long,  slightly  curved,  rapidly 
slanting  from  the  head ;  the  hackle  very 
hard,  short,  and  scanty,  particularly  in 
the  lower  part. 

Back — Very  long,  slightly  curved,  and  rap- 
idly slanting  from  the  shoulders  to  the 
tail,  the  shoulder  coverts  and  saddle  feath- 
ers very  short  and  hard. 

Body — Long  and  round,  the  feathers  on  the 
lower  part  very  short,  giving  the  bird  a 
cut  out  appearance. 

Wings — Very  strong,  projecting  out  promi- 
nently from  the  body  even  when  closed. 


APPENDIX. 


197 


Breast — Very  deep. 

Tail—  Small,  drooping,  sickle  and  tail  cov- 
erts slightly  curved.  (The  neck,  back, 
aud  tail  forming  three  slight  nearly  equal 
curves.) 

Thiglis — Very  long,  round,  strong  and  up- 
right, the  feathers  very  hard,  short,  and 
close,  the  hock  joint  being  bare. 

Legs — Very  long,  strong,  round,  straight 
and  clean,  perfectly  free  from  feathers. 

Toes — Very  long,  straight,  strong,  and  pow- 
erful. 

Plumage — Very  hard,  short,  close  and  glossy. 

Carriage — Very  upright,  and  tall. 

THE  HEN. 

Beak — Very  strong  and  curved. 

Comb — Very  small,  low,  and  flat,  placed  on 
the  front  of  the  head,  covered  over  with 
small  warty  indentations. 

Head — Long,  very  snaky,  and  flat  on  the  top. 

Eye— Bright,  sunk  beneath  a  projecting  eye- 
brow, eyelids  pearled  round  the  edge. 

Face — Very  naked  and  skinny,  with  a  cruel 
expression. 

Wattks— Mere  folds  of  the  naked  skin  and 
throat. 

Throat — Quite  naked  and  very  skinny. 

Neck — Very  long,  rapidly  slanting  from  the 
head  ;  neck  feathers  very  hard,  short,  and 
close,  particularly  in  the  lower  part. 

Back — Long,  rapidly  slanting  in  the  tail, 
shoulder  coverts  very  short. 

Body— "Long  and  round,  narrow  at  the  inser- 
tion of  the  tail. 

Breast — Very  deep. 

Wings — Very  strong,  projecting  very  promi- 
nently from  the  body  when  closed. 

Tail — Small,  and  carried  upright. 

Thighs  —  Very  long,  strong,  and  upright; 
feathers  very  close  and  short,  the  hock 
joint  being  nearly  naked. 

Legs— Very  long,  clean,  straight,  round  and 
strong. 

Toes— Long,  powerful,  straight  and  strong. 

Plumage— Very  short,  hard,  close  and  glossy. 

Carnage—  Very  upright. 

COLOR   OP  MALAY  COCK. 

Beak— Yellow. 

Comb.  Face  and  naked  skin  of  the  Tliroat— 
Rich  bright  red. 


Eyes— Bright  fiery  red. 

Head  and  Neck— Rich  glossy  dark  red. 

Back  and  SJwulder  Coverts— Glossy  reddish 

maroon. 
Breast— Black,  slightly  mottled  with  reddish 

brown. 
Wing  Bow— Glossy  reddish  maroon. 

"      Coverts — Rich   metallic    greenish    or 
bluish  black,  forming  a  wide  bar 
across  the  wing. 
Wing  flights— Rich  dark  red. 
Saddle — Rich  glossy  dark  red. 
Tail— Rich  Green  black. 
Thiglis— Rich  black,  slightly  mottled  with 

reddish  brown. 
Legs — Bright  rich  yellow. 

COLOR  OF  MALAY   HEN. 

Beak— Yellow. 

Comb,  Face,  and  Throat— Bright  red. 

Eyes— Bright  fiery  red. 

Head — Reddish  brown. 

Neck — Rich  glossy  reddish  brown. 

Back  and  Shoulder  Coverts — Rich  glossy  red- 
dish  brown,  or  cinnamon. 

Breast  and  Thighs— Reddish  brown  or  cin- 
namon. 

Wings— Rich  glossy  reddish  brown  or  ciiiv 
namon. 

Tail— Rich  dark  reddish  brown. 

Legs— Bright  rich  yellow. 


WHITE  MALAYS. 

Comb,  Face,  and  NaJced  skin  on  tJie  TJiroat — 

Bright  red. 

Beak — Bright  rich  yellow. 
Plumage — Pure  white  throughout. 
Legs— Bright  rich  yellow,  yellowish  willow 

permissible. 

Points  in  Malays. 

Hight 3 

Shortness,     hardness,      and 

closeness  of  plumage 3 

Head 1 

Color 3 

Symmetry 3 

Condition % 

15 

Disqualifications  in  Malays. 
Birds  not   matching   in  the  pen;  in  the 


198 


APPENDIX. 


dark  birds  legs  of  any  other  color  except 
yellow. 


DORKINGS. 
GENERAL  SHAPE. 

THE  COCK. 

Beak—  Rather  short  and  stout. 

Comb  —  Either  single  or  rose  ;  if  single,  erect, 

straight,  serrated,  free  from  side-sprigs; 

if  rose-combed,  square  in  front,  straight 

on  the  head,  without  hollow  in  the  mid- 

dle, large  peak    behind,   inclining   very 

slightly  upwards. 
Head—  Neat. 
Wattles  —  Broad,  stout,  rounded  on  the  lower 

edge. 

Neck—  Very  taper  and  well  hackled. 
Breast—  Very  deep,  broad  and  full.    Breast- 

bone long. 
Body—  Large,  deep,  compact,  and   plump, 

the  back,  belly,  breast,  and  behind,  al- 

most forming  a  square. 
Back  —  Very  broad. 
Wings  —  Large. 
Tail—  Very  large,  expanded,  feathers  broad 

and  carried  well  up. 
Sickle   FeatJiers   and    Tail   Coverts  —  Long, 

broad,  sound  and  well  arched. 
Thighs  —  Short,  stout  and  straight. 
Legs  —  Straight,  short,  stout,  clean,  and  per- 

fectly free  from  feathers,  spurred  on  the 

inside. 
Feet  —  Five-toed,  the  extra  or  supernumerary 

toe  well-developed,  distinctly    separated 

from  the  others,  and  pointing  upwards. 
Carriage  and  Appearance—  Noble,  bulky  and 

grand 

THE  HEN. 

Beak—  Rather  short. 

Comb  —  If  single,  to  be  well  developed,  and 
falling  over  one  side  of  the  face  ;  if  rose, 
square  in  front,  straight  on  the  head,  peak 
behind,  inclining  slightly  upwards. 

Wattles  —  Broad,  rounded  on  the  lower  edge. 


Neck  —  Short  and  taper. 
Breast  —  Very  deep,  broad,  and  full. 
Body  —  Large,  compact,  plump,  and  deep. 
Back  —  Broad. 


Wings — Large. 

Tail— Large,  expanded,  the  feathers  broad. 

ThigJis — Short  and  stout. 

Legs— Short,  straight,  thick,  and  strong. 

Feet— Five-toed,  the  extra  toe  well  devel- 
oped, distinctly  separated  from  the  others 
and  inclining  upwards. 

Carnage  and  Appearance — Bulky. 

SILVER  GRAY  DORKINGS. 

COLOR  OP  COCK. 

Head  and  Neck  Hackle— Clear  white. 
Comb,  Face,  and  Wattles— Bright  red. 
Breast,  UnderpartofBody,  and  T7iig7is—Ricli 

glossy  black. 

Back  and  Shoulder  Coverts— Silvery  white. 
Saddle — Clear  white. 
Wing  Bow — Silvery  white. 
"      Coverts— Metallic  green  black,  form- 
ing a  wide  bar  across  the  wing. 
"      Primaries— White  on  the  outside  edge 
of  the  outer  web,  black  on  the  in- 
side web. 

"    Secondaries— Clear  white  on  the  outside 
web,  black  on  the  inside  web,  and 
also  on  the  end  of  the  feather. 
Tail- Rich  black. 

Sickle  Feathers— Rich  metallic  green  black. 
Tail  Coverts— Rich  metallic  green  black,  the 

lesser  ones  silvered  on  the  edge. 
Legs — White,  with  a  flesh-colored  tinge  be- 
twixt the  scales. 

COLOR  OF  HEN. 

Head — Silvery  or  ashy  gray. 

Comb,  Face,  and  Wattles — Bright  red. 

Neck — Silvery  white,  striped  with  black. 

Breast — Salmon  red,  shading  off  to  gray  to- 
wards the  thighs. 

Back  and  Shoulder  Coverts — Silvery  or  slaty 
gray,  free  from  dark  bars  or  marks  across 
the  feathers,  shaft  of  feathers  white. 

Wing  Bow — Silvery  or  slaty  gray,  shaft  of 
feathers  white.  Any  tendency  to  red  on 
the  wings  is  highly  objectionable. 

Coverts  and  Flights — Slaty  gray. 

Tail — Dark  gray,  inside  approaching  black. 

Thighs — Ashy  gray. 

Leys — White,  with  a  flesh  colored  tinge  be- 
twixt the  scales. 


APPENDIX. 


19J- 


Points  in  Silver  Gray  Dorkings. 

Size 3 

Color 3 

Head  and  Comb 2 

Legs,  Feet,  and  toes 2 

Symmetry- £ 

Condition 2 

.15 

Disqualifications. 

Birds  without  the  fifth  toe,  or  with  crooked 
backs,  wry  tails,  combs  not  uniform  in  the 
pen,  white  in  cock's  breast  or  tail,  leg's  of 
any  color  except  white. 

COLORED  DORKINGS. 
The  color  in  these  not  material,  providing 
the  birds  match  in  the  pen. 

Points  in  Colored  Dorkings. 

Size 5 

Head  and  Comb 2 

Legs,  Feet,  and  Toes 2 

Symmetry 4 

Condition 2 

15 

Disqualifications. 

Birds  without  the  fifth  toe,  or  with  crook- 
ed backs,  wry  tails,  combs  not  matching  in 
the  pen,  legs  of  any  other  color  except 
white. 

WHITE  DORKINGS. 
Comb,  Face,and  Wattles— Rich  red. 

The  whole  of  the  plumage  in  both  cock 
and  hen  pure  white,  the  more  free  from  yel- 
low tinge  the  better. 
Legs — White. 

Points  in  Wfiite  Dorkings. 

Size 4 

Purity  of  White  Plumage. . .  2 

Head  and  Comb 2 

Legs,  Feet,  and  Toes 2 

Symmetry 3 

Condition 2 


15 


Disqualifications. 
Birds  without  the  fifth  toe,  or  with  crook- 


ed backs  or  wry  tails,  combs  not  uniform  in 
the  pen,  colored  feathers  in  any  part  of  the 
plumage. 


SPANISH. 
GENERAL   SHAPE. 

THE   COCK. 

Beak — Dark  horn  color,  rather  long  and 
stout. 

Comb — Bright  red,  large,  single,  stiff,  erect, 
straight,  free  from  twists  in  front  or  falling 
over  to  either  side  at  the  back,  deeply  ser- 
rated, rising  from  the  beak  betwixt  the 
fore  part  of  the  nostrils,  and  extending  in 
an  arched  form  over  the  back  of  the  head, 
free  from  excrescences  or  side-sprigs,  and 
not  of  too  great  thickness  at  the  edge. 

Head — Long,  broad,  and  deep-sided. 

Eyes — Large,  the  sight  perfectly  free,  and 
not  obstructed  by  the-  white. 

Face— Pure  opaque  white,  long  and  deep, 
the  greater  breadth  of  surface  the  better, 
providing  it  is  smooth,  free  from  wrinkles, 
and  the  sight  not  obstructed,  rising  well 
over  the  eye  towards  the  comb  in  an 
arched  form,  extending  towards  the  back 
of  the  head,  and  also  to  the  base  of  the 
beak,  covering  the  cheeks,  and  joining  the 
ear-lobes  and  wattles. 

Ear-lobes — Pure  opaque  white,  very  large 
and  pendant,  rather  thin,  smooth,  well  ex- 
panded and  free  from  folds  or  wrinkles, 
extending  well  on  each  side  of  the  neck, 
hanging  down  very  low,  not  pointed,  but 
regularly  rounded  in  the  lower  part,  and 
meeting  in  front,  behind  the  wattles. 

Wattles — Bright  red  ;  very  long,  thin,  ribbon- 
like,  and  pendulous ;  the  inside  of  the 
upper  part,  and  skin  betwixt,  white! 

Neck — Long,  well  hackled. 

Breast — Round,  full,  and  prominent. 

Back — Slanting  down  to  the  tail. 

Body — Wedge-shaped,  narrowing-  to  the  tail. 

Wings — Large,  carried  well  up  to  the  body. 

Tail — Large,  expanded  and  rather  upright, 
but  not  carried  over  the  back,  or  squirrel 
tailed. 

Sickle  Feathers — Large  and  well  curved. 

ThigTis—Liong  and  slender. 

Legs— Long,  dark  leaden  blue,  or  blue. 

Plumage — Rich  glossy  black,  having  a  me- 


200 


APPENDIX. 


tallic  green  luster  on  the  hackle,  back, 
wings,  saddle,  tail    coverts,  and    sickle 
feathers. 
Carnage — Upright  and  striking. 

Disqualifications  in  Spanish  Cocks. 

Comb — Falling  over  to  one  side,  or  twisted 
in  front  over  the  nostrils. 

Face — So  puffy  as  to  obstruct  the  sight ;  de- 
cided red  mark  above  the  eye. 

Plumage — Of  any  other  color  except  black, 
or  metallic  green  black. 

Legs — Of  any  other  color  except  dark  leaden 
blue,  or  blue. 

THE  HEN. 

Beak — Dark  horn  color,  long. 

Comb — Glossy  bright  red,  large,  single  ser- 
rated, drooping  over  to  one  side  of  the 
face,  free  from  side-sprigs  or  duplicature. 

Head-^ Long  and  deep. 

Eyes — Large. 

Face — Pure  opaque  white,  smooth  and  free 
from  wrinkles,  with  great  breadth  of  sur- 
face, rising  well  over  the  eye  in  an  arched 
form,  extending  well  towards  the  back  of 
the  head,  and  also  to  the  beak,  covering 
the  cheek,  and  joining  the  ear-lobes  and 
wattles. 

Ear-lobes — Pure  opaque  white,  large,pendant, 
smooth,  well  expanded,  free  from  wrinkles, 
regularly  rounded  on  the  lower  edge. 

Wattles  —  Bright  red,  thin,  pendant,  and 
rounded  on  the  lower  edge. 

Neck — Long  and  graceful. 

Breast — Round,  and  full. 

Back— Slanting  down  to  the  tail. 

Wings — Ample,  carried  close  up  to  the  body. 

Tail— Large,  carried  rather  upright,  but  not 
over  the  back,  the  two  highest  feathers 
slightly  curved,  especially  in  pullets. 

Thighs — Long  and  slender. 

j^gs — Long,  dark  leaden  blue,  or  blue. 

Plumage — Black,  with  a  rich  metallic  luster 
on  the  back  and  wings. 

Disqualifications  in  Spanish  Hens. 

Duplicature  of  comb,  comb  small  and 
erect  (prick-combed);  decided  red  mark 
over  the  eye;  plumage  of  any  other  color 
except  black,  or  metallic  black ;  legs  of  any 
other  color  except  dark  leaden  blue,  or  blue ; 


birds  that  are  trimmed  in  any  part  what- 
ever. 

Points  in  Spanish  Fowl. 

Comb -..  2 

Face 3 

Ear-lobe 3 

Purity  of  White,  Face  and 

Ear-lobe 2 

Symmetry 3 

Condition  of  Plumage 2 

15 
Carriage — Upright,  movement  quick. 


GAME. 
GENERAL  SHAPE. 

THE   COCK. 

Beak — Strong,  curved,  very  stout  at  the 
base. 

Comb — In  a  chicken  that  has  not  been 
dubbed,  single,  small  and  thin,  low  in 
front,  serrated,  erect,  and  straight ;  in 
older  birds,  neatly  dubbed,  smooth,  and 
free  from  warty  appearances,  small  feath- 
ers or  ridges  on  the  edges. 

Head — Long,  thin,  and  taper,  very  strong  at 
the  juncture  with  the  neck. 

Eyes — Large,  bright,  and  prominent,  per- 
fectly alike  in  color,  with  a  quick,  fearless 
expression. 

Face  and  Throat — Lean  and  thin. 

Neck — Rather  long  and  neatly  arched,  hackle 
short  and  very  close. 

Back — Rather  short,  flat,  broad  across  the 
shoulders  and  narrowing  to  the  tail. 

Breast — Broad,  round,  and  full. 

Stern — Slender  and  very  neat,  saddle  feathers 
very  short  and  close. 

Wings — Strong,  long,  and  very  powerful; 
the  butts  and  shoulder  part  slightly  raised, 
as  if  for  a  sudden  spring,  the  remainder  of 
the  wings  not  drooping,  but  carried  neatly 
and  compactly  to  the  sides,  passing  over 
the  upper  part  of  the  thighs,  the  points 
resting  under  the  saddle  feathers. 

Tail— Rather  long,  the  feathers  very  sound 
and  not  too  broad,  carried  well  together, 
and  not  spread  out,  scattered  or  loose. 

Sickle  Feathers  and  Tail  Cbwfe— Perfectly 
sound,  narrow,  hard  and  wiry,  not  hang- 
ing loosely,  well  carried  and  neatly  cum  d  ; 


APPENDIX. 


201 


the  whole  of  the  tail  going  backwards  and 
not  upright  over  the  back,  or  squirrel- 
tailed. 

Thighs— Round,  stout,  hard,  and  firm,  rather 
short  in  proportion  to  the  shank,  placed 
well  up  towards  the  shoulders,  and  covered 
with  very  close  short  feathers,  so  as  to 
have  a  velvety  appearance. 

Legs  —  Rather  long,  strong,  bony,  clean, 
standing  well  and  evenly  apart ;  the  spurs 
set  on  low  ;  the  scales  close  and  smooth. 

Feet — Broad,  flat,  and  thin;  toes  long, 
spreading,  and  straight,  well  famished 
with  strong  nails,  with  the  hind  toe  set  low 
on  the  foot,  standing  well  backwards  and 
flat  on  the  ground,  not  merely  touching 
with  the  point  of  the  toe,  or  duck-footed. 

Plumage — Close,  sleek,  and  glossy,  body 
feathers  short,  hard  and  firm,  quills  very 
strong. 

Body  in  hand — Very  muscular,  and  firm,  not 
soft  or  hollow  on  the  sides,  perfectly 
straight  in  the  breast  and  back,  and  quite 
even  in  the  hip  bones. 

Carriage — Upright,  active  and  quick. 

THE    HEN. 

Beak — Long,  slightly  curved,  sharp  at  the 
point,  and  stout  at  the  base. 

(}omb — Single,  small,  and  thin,  low  in  front, 
evenly  serrated,  perfectly  erect  and 
straight.  . 

Head — Long,  slender,  very  neat  and  taper. 

Eyes— Bright,  large,  and  prominent,  per- 
fectly alike  in  color,  with  a  quick  and  fiery 
expression. 

Face — Lean  and  thin. 

Deaf-ear — Very  small,  and  close  to  the  face. 

Wattles— Small,  thin,  and  neatly  rounded  on 
the  edge. 

Throat — Neat,  the  feathers  very  short  and 
close. 

Neck — Long,  feathers  very  short,  giving  the 
neck  a  slender  and  very  graceful  appear- 
ance. 

.#ac&— Moderate  in  length,  perfectly  flat  and 
broad  across  the  shoulders,  and  narrowing 
to  the  tail. 

Wings— Long  and  powerful,  the  butts  and 
shoulders  carried  rather  high,  so  as  to 
cause  a  perfectly  flat  back,  the  points  not 
drooping,  but  carried  compactly  to  the 
sides. 


Tail — Moderate  in  length,  not  carried  over 

the  back,  but  extending  backwards ;  the 

feathers  not  scattered  or  spread  out,  but 

held  neatly  together. 
Breast — Broad,  round,  and  prominent. 
Thiglis — Stout,  round,  and  neat,  the  feathers 

short  and  very  close. 
Legs — Long,  very  bony,  clean,  and  taper, 

the  scales    narrow,    smooth,  close,  and 

neat. 
Feet — Broad, flat,  and  thin;  toes  spreading, 

long  and  straight,  well    furnished    Avith 

strong  nails,  the  hind  toe  set  low  on  the 

foot,  standing  well   backwards,  and  not 

duck-footed. 
Plumage — Very    close,  sleek,    and  glossy ; 

body  feathers  short,  hard  and  firm,  quills 

strong. 
Carriage — Rather  upright,  very  neat,  quick, 

and  active. 


BLACK-BREASTED     RED    GAME. 

COLOR  OF  COCK. 

Head — Very  rich  dark  red. 

Comb,  Face,  and  Jaws — Very  bright  red. 

Eyes—  Bright,  clear,  deep  bay. 

Neck  Hackle — Rich  red,  free  from  black  or 

dark  stripes. 
Back,  Shoulder,  and  Shoulder  Coverts — Rich 

dark  red. 

Wing  Butts— Black. 
"     Bow— Rich  dark  red,  perfectly   free 

from  black  feathers. 

"  Greater  and  Lesser  Coverts  —  Metallic 
green  black,  forming  a  wide  bar 
across  the  wing,  perfectly  even,  well 
defined,  and  not  irregular  on  the 
edges. 
"  Primaries — Bay  on  the  outside  web, 

black  on  the  inside. 

"  Secondaries — Rich  clear  bright  bay  on 
the  outside  web,  black  on  the  in- 
side web,  with  a  rich  metallic  green 
black  spot  on  the  end  of  the 
feather. 

Saddle— Rich  red. 
Tail— Rich  black. 
Sickle  Feathers  and  Tail  Coverts — Very  rich 

metallic  green  black. 
Breast,  Underpart  of  body,  and  Thighs— Rich 


202 


APPENDIX. 


black,  perfectly  free  from  any  admixture 
of  red  or  other  color. 

Legs— Either  willo\v,  olive,  yellow,  white, 
or  blue.  The  colors  preferred  iu  the  order 
in  which  they  are  named. 

COLOR  OF  HEN. 

Head — Brown. 

Comb,  Face,  Deaf-ear,  and  Wattles — Very 

bright  red. 
Neck— Light  brownish  yellow,  striped  with 

black. 

Sack  and  Slwulder  Coverts — Brown. 
Wing,  Bow,  SJwulder,   and  Coverts  —  Same 
color  as  back,  perfectly  free  from 
red. 

"      Primaries  and  Secondaries — Brown. 
Tail — Dark  brown,  approaching  black. 
Breast — Deep  salmon,  shading  off  to  ashy 

brown  towards  the  thighs. 
Thighs — Ashy  brown. 
Legs — To  match  those  of  the  cock. 


BROWN  RED  GAME. 

COLOR  OP  COCK. 

Head — Very  dark  red. 

Combt  Face,  and  Jaws — Bright  red  or  dark 

purple  (gipsy-faced.) 
Eyes — Dark  brown  or  black. 
Neck   Hackle— Dark  red,  shaft  of  feathers 

black. 
Back  and  Shoulder   Coverts — Dark  crimson 

red. 

Saddle— Dark  red,  shaft  of  feathers  black. 
Wing,  Butts — Black    or  very    dark  dusky 
brown. 

"     Shoulder  and  Bow — Dark  crimson  red. 

"      Coverts — Rich  glossy  black 

"     Primaries — Dusky  black. 

"  Secondaries — Black,  with  a  metallic 
luster  towards  the  end  of  the  feath- 
ers. 

Tail— Black. 
Sickle  FeatJters  and  Tail  Coverts— Rich  glossy 

black. 
Breast—  Reddish  brown  streaked  with  black, 

shaft  of  feathers  black  ;  the  ground  color 

becoming  darker    as  it  approaches  the 

lower  part  and  thighs. 


Thighs— Dusky  black. 

Legs— Olive  bronzy  black,  or  dark  willow. 

COLOR  OP  HEN. 

Head — Dark  dusky  brown,  approaching    a 

dusky  black. 
Comb,  Face,  Deaf -ear,  and  Wattles— Bright 

red  or  dark  purple. 
Eyes — Very  dark  brown  or  black. 
Neck— Coppery  yellow,  striped  with  black. 
Remainder    of   the    Plumage  —  Very    dark 

brown,  approaching  to  black. 
Legs — To  match  those  of  the  cock. 


GINGER  RED  GAME. 

COLOR  OP  COCK. 

Head— Red. 

Face  and  Jaws — Reddish  purple. 

Eyes — Brown. 

Neck  Hackle — Rich  clear  red. 

Back,  SJwulder  Coverts  and  Bow  of  flie  Wings, 

Rich  red. 
Wing — Primaries  and  secondaries  brownish 

red. 

Saddle — Rich  clear  red. 
Tail— Black. 
Sickle  Feathers  and  Tail  Coverts— Rich  black, 

the  lesser  coverts  edged  with  red. 
Breast—  Ginger  red,  becoming  darker  as  it 

approaches  the  thighs. 
Thighs— Dusky  red. 
Legs — Olive,  bronzy  black,  or  dark  willow. 

COLOR  OP  HEN. 

Head— Yellowish  brown. 

Comb,  Face,  Deaf-ear,  and  Wattles — Purple. 

Eyes— Brown,  perfectly  alike  in  color. 

Neck — Golden  yellow,  striped  with  black. 

Breast — Higher  part  towards  the  throat  3rel- 
lowish  brown,  shaft  and  a  narrow 
margin  of  the  feathers  a  much 
lighter  shade. 

"  Lower  part  and  sides,  dark  dusky 
brown,  with  a  narrow  margin  of 
the  feathers  of  a  golden  ginger 
shade. 

Remainder  of  the  Plumage  —  Yellowish 
brown,  with  a  narrow  margin  of  the 
feathers  of  a  golden  ginger  shade. 

Legs — Same  color  as  those  of  the  cock. 


APPENDIX. 


YELLOW  DUCK- WING  GAME. 

COLOR  OF  COCK. 

Head — Straw-colored  yellow. 

Comb,  Face,  and  Jaws— Bright  red. 

Neck  Hackle — Clear,  straw  color,  free  from 

black. 

Back,  Shoulder  Coverts,  and  Bow  of  tlie  Wings, 
Rich,  uniform,  bright  copper  or  maroon; 
the  more   even,  clear,  and  unmixed  in 
color  the  better. 
Wing  Butts— Black. 

"  Greater  and  Lesser  Coverts — Steel  blue, 
or  metallic  black,  forming  a  wide 
bar  across  the  wing. 

"      Primaries— Straw  white  on  the  out- 
side web,  dark  on  the  inside  web. 
"      Secondaries — White   on    the   outside 
web,  black  on  the  inside,  and  on  the 
end  of  the  feathers. 
Saddle — Clear  straw  color. 
Breast,    Underpart   of  Body,  and  TJiigJis — 

Rich  black. 
Tail— Black. 

Sickle  Feathers  and  Tail  Coverts— Rich  me- 
tallic green-black. 
l^gs — Willow,  yellow,  or  olive. 

COLOR  OF  HEN. 

Bead— Qr  AJ. 

Comb,  Face,  Deaf -ear,  and  Wattles — Bright 

red. 

Neck— White,  striped  with  black. 
Breast — Salmon  red,    shading  off  to  ashy 

gray  towards  the  thighs. 
Back  and  Shoulder  Coverts— Bluish  or  slaty 

gray,  shaft  of  feather  white. 
Wing,  Shoulder,  and  Bow— Slaty  or  bluish 

gray,  shaft  of   feather    white.    Red    or 

brown  on  the  wing  very  objectionable. 
Tail   Coverts  and  Flights— Slaty,  or  bluish 

gray. 
Tail— Dark  gray,  the    inside  approaching 

black. 

Thighs— Ashy  gray. 
Legs — To  match  those  of  the  cock. 


SILVER  DUCK-WING  GAME. 

COLOR  OF  COCK. 

Head— Silvery  white. 

Face,  Jaws,  and  Comb — Bright  red. 


Neck—H.-dck\G    clear    white,    without   any 

mixture  of  black  or  other  color. 
Breast,  Underparts  of  Body,  and  Thighs — 

Black. 

Back  and  Shoulder  Coverts — Silvery  white. 
Saddle — Clear  white. 
Wing  Butts— Black. 

"      Bow — Silvery  white. 

"      Coverts — Steel  blue,  forming  a  wide 
bar  across  the  wing. 

"      Primaries — White  on  the  outside  web, 
dark  on  the  inside  web. 

"      Secondaries — Clear  white  on  the  out- 
side web,  black  on  the  inside  web, 
and  on  the  end  of  the  feathers. 
Tail— Black. 
Sickle  Feathers  and  Tail   Coverts— Metallic 

green-black;  the  lesser  tail  coverts  slightly 

edged  with  white. 
Legs — Willow,  olive,  bronze,  or  blue. 

COLOR  OF  HEN. 

Head—  Silvery  gray. 

Comb,  Face,  Deaf -ear,  and  Wattles — Bright 

red. 

Neck— Silver,  striped  with  black. 
Breast — Salmon. 
Back  and  Shoulder  Coverts — Silvery  or  ashy 

gray,  shaft  of  feather  white. 
Wing  Bow — Ashy  gray,    shaft    of  feather 
white.     Red  or  brown  on  the  wing 
very  objectionable. 

"      Flight  and  Coverts— Gray. 
Tail — Dark  gray,  approaching  black. 
Thighs — Ashy  gray. 
Legs — To  match  those  of  the  cock. 


BIRCHEN  YELLOW  GAME. 

COLOR  OF  COCK. 

Head— Dark  straw  color. 

Face  and  Wattles — Either  red  or  purple. 

Neck — Hackle,    deep   straw    color,  striped 

with  reddish  brown. 
Breast — Reddish  brown,  shaft  and  narrow 

margin  of  the  feathers  cream  color. 
Back  and  Shoulder   Coverts — Ricli  coppery 

straw,  marked  with  reddish  brown. 
Saddle — Deep  straw,  striped  with  reddish 

brown. 
Wing  Butts— Dull  black. 


204 


APPENDIX. 


Wing  Bow  —  Rich    dark    coppery     straw, 

slightly  marked  with  reddish  brown. 

"      Coverts — Cream  color,  mottled   with 

reddish  browii    and  tipped    with 

chocolate. 

"      Flight— Reddish  brown. 
Tail—  Black. 
Sickles — Bronzy  black. 
Tail  Coverts — Bronzy  black,  the  lesser  with 

a  narrow  margin  of  cream  color. 
Legs — Bronzy  black,  olive,  willow,  or  yellow. 

COLOR  OF  HEN. 

Head — Dark  gray. 

Comb,  Face,  Deaf-ear,  and  Wattles— Either 

red  or  purple. 

Neck — Gray,  striped  with  dull  black. 
Breast—  Grayish  brown,  shaft  and  margin  of 

feather  creamy  white. 
Back  and  SJwulder  Coverts — Grayish  brown, 

shaft  of  feather  dull  creamy  white. 
Wing  Bow — Grayish  brown,  shaft  of  feather 
dull  creamy  white. 

"      Coverts — Grayish  brown. 

"      Flights— Dark  gray. 
Tail— Dark  grayish  brown. 
TJiiglis— Grayish  brown. 
Legs — To  match  those  of  the  cock. 


PILE  GAME. 

COLOR  OF  COCK. 

Head — Deep  chestnut  red. 

Comb,  cfec.— Rich  bright  red. 

Neck  Hackle   and  Saddle — Light    chestnut 

red  on  the  outside  of  the  web   of  the 

feather;  the  middle  of  each  feather  white 

towards  the  end. 
Breast — Higher  part  marbled  red  and  white, 

lower  part  white,  or  entirely  white. 
Back,  Shoulder  Coverts  and  Bow  of  the  Wings, 

Rich,  uniform  red. 
Greater  and  Lesser    Wing  Coverts — White, 

edged  with  red. 
Wing  Secondaries— W\\iie  on  the  outside  web, 

red  on  the  inside  web,  with  a  rich  red  spot 

on  the  end  of  the  feather. 

"     Primaries— White. 
Thighs— White. 
Tail— White. 
Legs—Ye\\ow,  willow,  or  white. 


COLOR  OF  HEN. 

Comb,  Face,  Deaf -ear,  and  Wattles— Bright 
red. 

Neck — Chestnut  and  white. 

Breast — Chestnut  red  on  the  front  part,  mot- 
tled with  white  on  the  lower  part. 

TJiighs  and  Tail—  White. 

Remainder  of  tJie  Plumage—White,  mottled 
with  light  chestnut  red. 

Legs— To  match  those  of  the  cock. 


WHITE  GAME. 

Comb,  Face,  Deaf-ear,  and  Wattles — Very 
bright  red.  The  whole  of  the  plumage 
clear  white.  The  cock's  plumage  as  free 
from  yellow  tinge  as  possible. 

Legs — Yellow  or  white. 


BLACK  GAME. 

Comb,  &c. — Bright  red. 

The  whole  of  the  plumage  glossy  black, 
with  a  metallic  luster  on  cock's  hackle,  back, 
saddle,  wings,  and  tail. 
Legs — Bronzy  black,  dark  olive,  or  leaden 

black. 

Points  in  Game. 

Shape  of  Head  and  neck. ...  2 

Body  and  wings 2 

Tail 2 

Thighs,  Legs,  and  Toes 2 

Color  of  Plumage 3 

Symmetry,  Handling 2 

Condition,  and  Hardness  of 
plumage 2 


15 


Disqualifications. 

Color  of  legs,  or  plumage,  not  matching  in 
the  pen;  crooked  backs  or  breasts;  adult 
cocks  not  dubbed. 


HAMBURGS. 
GENERAL  SHAPE. 

THE  COCK. 

Beak—  Medium. 

Comb — Double,  not  so  large  as  to  overhang 
the  eyes  or  beak,  square  in  front,  fitting 


APPENDIX 


close  and  straight  on  the  head  without  in- 
clining to  either  side,  no  hollow  in  the 
center,  uniform  on  each  side,  the  top 
covered  over  with  small  points,  with  a 
peak  behind,  inclining  very  slightly  up- 
wards. 

Head — Rather  short  and  small. 

Eye — Full  and  quick. 

Deaf -ear — Not  pendant,  but  fitting  close  to 
the  face,  flat,  of  medium  size,  round,  and 
even  on  the  surface. 

Wattles — Broad,  thin,  and  well  rounded  on 
the  lower  edge. 

fleck — Taper,  the  higher  part  carried  well 
over  the  back,  hackle  full,  the  lower  part 
flowing  well  on  to  the  shoulders. 

Breast — Round,  full,  and  prominent,  carried 
well  forward. 

Back — Short,  well  furnished  with  saddle 
feathers. 

Wings — Ample,  points  carried  rather  low. 

Tail— Full,  expanded,  sickle  feathers  well 
curved. 

Thighs — Short  and  neat. 

Legs — Slender,  rather  short,  very  neat,  and 
taper. 

Plumage — Rich  and  glossy. 

Carriage — Upright  and  strutting,  graceful, 
quick,  and  restless. 

THE  HEN. 

Beak — Rather  small. 

Comb — Same  shape  as  that  of  cock,  but  very 

much  less  ;  smaller  in  the  penciled  than  in 

the  spangled  varieties. 
Head — Small  and  very  neat.  . 

Eye — Full  and  very  quick. 
Deaf -ear— Small,  flat,  rounded  in  the  lower 

part,  fitting  closely  to  the  face,  and  not 

pendant. 
Wattles — Small   and  thin,  rounded  on  the 

lower  edge. 

Neck — Taper  and  very  graceful. 
Breast — Broad,  plump,  and  carried  forward. 
Pack — Rather  short,  but  not  so  much  so  in 

appearance  as  in  the  cock. 
Wings — Ample,   carried  very  neatly  to  the 

body. 

Tail— Fall,  expanded,  and  well  carried. 
Thighs — Short  and  neat. 
Legs — Very  slender,  neat  and  taper. 
Plumage — Close  and  glossy. 


Carriage — Graceful,  quick,  and  restless. 


GOLDEN  PENCILED  HAMBURGS. 

COLOR  OF  COCK. 

Comb,  Face,  and  Wattles — Rich  red. 

Deaf-ear — Pure  opaque  white,  free  from  red 
on  the  edge. 

Head  and  Hackle — Clear  reddish  bay. 

Back,  Saddle,  Bow  of  the  Wing,  Shoulder  and 
Wing  Coverts — Rich  deep  reddish  bay. 

Flight — Reddish  bay  on  the  outside  web, 
black  on  the  inside  web. 

Secondaries—  Reddish  bay  on  the  outside 
web,  the  inside  web  penciled  across  with 
broad  black  marks,  each  feather  ending 
with  a  rich  black  spot. 

Breast  and  Thighs — Reddish  bay. 

ra/£— Black. 

Sickle  Featiiers  and  Tail  Coverts  —  Rich 
black  down  the  middle  of  the  feather,  the 
entire  length  edged  with  bronze,  each 
bronze  edge  as  near  one-fourth  the  width 
of  the  feather  as  possible;  the  more  dis- 
tinct the  two  colors  the  better. 

Legs — Slaty  blue. 

COLOR  OF  HEN. 

Comb.  Face,  and  Wattles — Rich  red. 

Deaf-ear — Pure  opaque  white,  free  from  red 
on  the  edge. 

Head  and  Neck — Clear  deep  golden  bay. 

Remainder  of  tiie  Plumage— Clear  deep 
golden  bay,  free  from  either  lacing  or 
mossing;  each  feather  (including  tail 
feathers)  distinctly  penciled  across  with 
rich  black;  the  penciling  not  to  follow 
the  outline  of  the  feather,  but  to  go  straight 
across  on  each  side  of  the  shaft.  The  two 
colors  distinct,  well  defined,  and  not 
shading  into  each  other. 

Legs— Slaty  blue. 


SILVER  PENCILED   HAMBURGS. 

The  same  standard  will  apply  to  the  Sil- 
ver Penciled  Hambnrffs,  substituting  a  clear 
silvery  white  ground  for  a  golden  one.  The 
silver  cock  as  free  as  possible  from  yellow 
tinge. 


APPENDIX. 


PENCILED  HAMBURGS. 

Points  in  Cocks. 

Comb 3 

Deaf-ear 2 

Color  of  plumage,  except  tail, 
sickle    feathers,    and    tail 

coverts 3 

Color  of  Tail,  Sickle  Feathers 

and  Tail  Coverts 3 

Symmetry. 2 

Condition 2 


15 


Points  in  Hens. 


Comb 2 

Deaf-ear 2 

Purity  of  Color  in  Head  and 
Neck 3 

Purity  of  ground  color,  and 
accurate  and  distinct  pen- 
ciling in  every  part,  except 
head  and  neck 4 

Symmetry 2 

Condition 2 

15 


Disqualifications. 

Hen-feathered  cocks,  crooked  backs,  wry 
tails,  combs  single  or  falling  over  to  one 
side,  red  deaf-ears,  shanks  of  any  other  color 
except  blue. 


GOLDEN-SPANGLED  HAMBURGS. 
COLOR  OP  COCK. 

Comb,  Face,   and  Wattles — Rich  bright  red. 

Deaf -ear — Opaque  white. 

Head — Deep  reddish  bay. 

Hackle — Rich  deep  golden  bay,  each  feather 
striped  down  the  centre  with  rich  green 
black,  each  color  well  defined,  and  not 
clouded. 

Breast,  Underpart  of  Body,  and  TJiiglis — 
Golden  bay,  free  from  mossing,  streaking, 
or  lacing,  each  feather  ending  with  a 
round,  large,  rich  black  moon  or  spangle, 
the  moons  increasing  in  size  in  proportion 
to  the  size  of  the  feather. 

Back  and  Slioulder  Coverts — Rich  deep  red- 
dish bay,  distinctly  spangled  with  rich 
metallic  black,  the  texture  of  the  feather 
giving  the  spangle  a  starry  or  rayed  ap- 
pearance. 


Saddle  —  Rich  reddish  golden  bay,  each 
feather  stripped  down  the  center  with  rich 
metallic  green  black. 

Wing  Bow — Rich  reddish   golden  bay,  dis- 
tinctly spangled  with  black. 
"    Bars — The  greater   and  lesser    wing 
coverts  clear  reddish  golden  bay, 
free  from  lacing,  each  feather  end- 
ing with  a  large  round  green-black 
spangle,  forming  two  distinct  par- 
allel  green-black    bars  across  the 
wing. 
"    Primaries — Bay,  ending  with  a  black 

spot. 

"    Secondaries  —  Rich  golden   bay,  each 
feather  ending  with  a  rich  green- 
black  spot. 
Tail— Black. 

Sickle  Feafliers  and  Tail  Coverts — Rich  green- 
black. 
Legs — Slaty  blue. 

COLOR  OF  HEN. 

Comb,  Face,  and  Wattles — Rich  bright  red. 

Deaf-ear—  Opaque  white. 

Head — Golden  bay,  distinctly  tipped  with 

black. 

Neck — Golden  bay,  each  feather  distinctly 
striped  down  the  centre  with  rich  green- 
black,  the  colors  distinct  and  not  clouded. 
Breast,  Underpart  of  Body  and  Thighs — Clear 
golden  bay,  free  from  mossing  or  lacing, 
each  feather  ending  with  a  distinct  large, 
round,  rich  green-black  moon  or  spangle, 
the  moons  increasing  in  size  in  proportion 
to  the  size  of  the  feather. 
Back,  Shoulder  Coverts,  and  Rump — Rich 
clear  golden  bay,  free  from  mossing  or 
lacing,  each  feather  ending  with  a  dis- 
tinct large,  round,  rich  green-black 
spangle. 

Wing  Bow  —  Rich  clear  golden  bay,  each 
feather  ending  with  a  distinct  round 
rich  green-black  spangle. 
"  Bars — Greater  and  lesser  wing  coverts 
rich  clear  golden  bay,  free  from 
lacing,  each  feather  ending  with  a 
large,  round,  rich,  green  r  black 
spangle,  forming  two  distinct  par- 
allel green-black  bars  across  the 
wings. 


APPENDIX. 


Wing  Primaries— Golden  bay,  each  feather 

ending  with  a  black  spangle. 
"    Secondaries— Golden  bay,  each  feather 
ending  with  a  rich  green-black  half 
moon  or  crescent-shaped    spangle, 
termed  by  the  Lancashire  fanciers, 
"  lacing  on  the    top  of   the  wing 
above  the  flight." 
Tail— Black. 

Tail  Coverts — Golden  bay,  free  from  mossing 
or  lacing,  each  feather  ending  with  a  rich 
green-black  spangle. 
Legs — Slaty  blue. 

Hens  in  a  pen  to  match  as  nearly  as  pos- 
sible in  size  of  markings  and  depth  of  color. 

SILVER-SPANGLED  HAMBURGS. 

COLOR   OF    COCK. 

Comb,  Face,  and   Wattles — Rich  bright  red. 
Deaf-ear — Opaque  white. 
Head — Silvery  white. 

Hackle — Silvery  white,  free  from  yellow 
tinge,  the  longest  feathers  ending  with  a 
small  black  spangle. 

Breast,  Underpart  of  Body  and  Thighs — 
Clear  silvery  white,  free  from  lacing  or 
mossing,  each  feather  ending  with  a  dis- 
tinct large,  round,  rich  black  moon  or 
spangle,  the  moons  increasing  in  size  in 
proportion  to  the  size  of  the  feather. 
Back  and  Shoulder  Coverts — Pure  white,  free 
from  yellow  tinge,  distinctly  spangled 
with  black,  the  texture  of  the  feather 
giving  the  spangle  a  starry  or  rayed  ap- 
pearance. 

Saddle — Silvery  white,  free  from  yellow,  the 
largest  feathers  ending  with  a  small  black 
spangle. 
Wing  Bow — Pure  white,  distinctly  spangled 

with  black  spangles. 

"    Bars — The  greater    and  lesser    wing 

coverts    clear    silvery  white,    free 

from  lacing,  each  feather  ending  in 

a  large  green-black  moon  or  spangle, 

forming  two  distinct  parallel  black 

bars  across  the  wing. 

"    Primaries— Pure  while,  each  feather 

ending  with  a  distinct  black  span- 

gle. 

"    Secondaries— Pare  white,  each  feather 


ending   in    a    half-moon     shaped 
green-black  spot. 
lail — White  on  the  outside,  each  feather 

ending  in  a  large  black  spangle. 
Sickle  Feathers  and   Tail   Coverts  —  White, 
each  feather  ending  with  a  rich  green- 
black  spangle. 
Legs — Slaty  blue. 

COLOR  OF  HEN. 

Comb,  Face,  and  Wattles — Rich  bright  red. 

Deaf-ear — Opaque  white. 

Head — Silvery    white,    distinctly    spangled 

with  small  black  spangles. 
Neck — Clear  silvery  white,  each  feather  dis- 
tinctly striped  towards  the  end  with  rich 
black,  each  color  well  defined  and  not 
clouded. 

Breast,    Underpart  of  Body,  and   Thiglis — 
Clear  silvery  white,  free  from  lacing  or 
mossing,  each  feather  ending  with  a  dis- 
tinct large,  round  black  moon  or  spangle, 
the  moons  increasing  in  size  in  proportipn 
to  the  size  of  the  feather. 
Back,  Shoulder  Coverts,  and  Rump — Clear 
silvery  white,  free  from  mossing  or  lacing, 
each  feather  ending  with  a  distinct  large, 
round,  rich  green-black  moon  or  spangle. 
Wing-Bow— Clear  silvery  white,  each  feather 
ending  with  a  distinct  round,  rich 
green-black  spangle. 

"  Bars — Greater  and  lesser  wing  coverts 
clear  silvery  white,  free  from  lacing 
or  mossing,  each  feather  ending 
with  a  large  round  greenish-black 
spangle,  forming  two  distinct  paral- 
lel black  bars  across  the  wing. 
"  Primaries — White,  each  feather  ending 

with  a  distinct  black  spangle. 
"    Secondaries — Clear  silvery  white,  each 
feather  ending  with  a  large  half- 
moon  shaped  green-black  spangle, 
termed  by  the  Lancashire  fanciers 
"  lacing  on  the  top  of  the  wing." 
Tail— White  on  the  outside,  each  feather 
ending  with  a  large  round  black  spangle. 
Tail  Coverts — Clear  silvery  white,  free  from 
mossing  or  lacing,   each   feather  ending 
with  a  distinct  large,  round,  green-black 
spangle. 

Legs — Slaty  blue. 
Hens  in  a  pen  to  match  as  nearly  as  po«- 


208 


APPENDIX. 


sibleinsize  of  markings  and  depth  of  color, 
&c. 

Points  in  Spangled  Hamburg  Cocks. 

Comb 2 

Deaf-ear 2 

Colors  and  Marking  of  Head, 
Hackle,  Back,  Saddle,  and 

Tail 3 

Breast,  Uuderparts  of  Body 

and  Thighs 2 

Wings  and  Bars 2 

Symmetry 2 

Condition...  .  2 


15 


Points  in  Spangled  Hamburg  Hens. 

Combs 2 

Deaf- ear 2 

Neck    most    distinctly    and 

evenly  striped 1 

Remainder  of  Plumage  (ex- 
cept tail  in  Golden)  clear- 
ness of  groundcolor,  even- 
ness and  distinctness  of 
spangling,  with  rich  large 

round  spangles 4 

Bars 2 

Symmetry 2 

Condition 2 


15 


Disqualifications. 

Hen-feathered  cocks,  crooked  backs,  wry 
tails,  combs  single,  or  falling  over  to  one 
side,  red  deaf-ears,  birds  without  distinct 
bars  across  the  wing.  Legs  of  any  other 
color  except  blue. 

BLACK  HAMBURGS. 

Comb,  Face,  and  Wattles— Rich  bright  red, 
the  face  perfectly  free  from  white. 

Deaf-ear — Pure  opaque  white ;  round  and 
small,  fitting  close  to  the  face  ;  not  pendent. 

Plumage — Very  rich  glossy  green-black. 

Legs — Blue  or  dark  leaden  blue. 

Points  in  Black  Hamburgs. 

Comb,  Head,  and  Pace 3 

Deaf-ear 2 

Plumage 4 

Shape 4 

Condition. 2 


15 


Disqualifications. 

Combs  falling  over  to  one  side,  or  so  large 
as  to  obstruct  the  sight,  red  deaf-ears,  crook- 
ed backs,  wry  tails,  or  legs  of  any  color  ex- 
cept blue  or  dark  leaden  blue. 


POLISH. 
GENERAL  SHAPE. 

THE  COCK. 

Crest — Composed  of  feathers  similar  in  tex- 
ture to  the  hackle,  very  large,  round, 
close,  and  well  fitted  on  the  crown  of  the 
head,  falling  backwards,  and  rather  lower 
on  the  sides  than  over  the  beak,  but  not  so 
low  on  the  sides  as  to  prevent  the  bird 
from  seeing. 

Head  —  With  round  protuberance  on  the 
top,  concealed  by  the  large  crest. 

Eye— Large,  full,  and  bright. 

Deaf -ear — Small,  even  on  the  surface,  round- 
ed on  the  lower  edge. 

Wattles — In  the  unbearded  varieties,  thin 
and  pendulous ;  in  the  bearded  varieties, 
none — the  underside  of  the  beak  and 
throat  being  covered  with  a  full,  close , 
muffy  beard. 

Neck— Medium  in  length,  slightly  and  neatly 
curving  over  the  back  and  well  hackled. 

Breast — Deep,  full,  round,  and  carried  prom- 
inently forward. 

Back— Perfectly  straight,  wide  betwixt  the 
shoulders,  and  tapering  to  the  tail;  hip- 
bones even. 

Wings — Am  pie. 

Tail — Large,  rather  erect,  expanded,  and 
well  adorned  with  sickle  feathers. 

Thiglis— Short  in  the  white-crested  black, 
rather  long  in  the  spangled  varieties. 

Legs — Rather  short  in  the  white-crested 
blacks,  long  in  the  spangled  varieties. 

Carriage — Erec  t. 

THE   HEN. 

Crest — Very  large,  round,  straight  on  the 
head,  not  inclining  to  either  side,  the  sur- 
face close,  firm,  and  even. 

Head — Round,  the  protuberance  concealed 
by  the  crest. 

Eye — Large,  full,  and  bright. 

Deaf -ear— Small,  even  on  the  surface,  and 
rounded  on  the  lower  edge. 


APPENDIX. 


209 


Wattles — In  the  unbearded  varieties,  sraal 
and  thin  ;  in  the  bearded  varieties,  none — 
the  throat  and  underside  of  the  beak  be 
ing  covered  with  a  lull  close  beard. 

Neck — Rather  short  and  taper. 

Breast— Very  full,  round,  and  prominent. 

Sack— Straight,  the  hip-bones  even. 

Wings — Ample. 

Tail — Large,  expanded,  and  broad  at  the 
end. 

Thighs — Short,  in  the  white-crested  black 
rather  long  in  the  spangled  varieties. 

I^egs — Clean,  neat,  and  taper;  short  in  the 
white-crested  blacks,  rather  long  in  the 
spangled  varieties. 

Carriage— Rather  upright. 


WHITE-CRESTED   BLACK  POLISH. 

COLOR. 

Crest — Pure  white;  the  less  black  in  front 

the  better. 

Deaf-ear — Pure  opaque  white. 
Remainder    of     the    Plumage  —  Uniformly 

rich  glossy  black. 
Legs — Leaden  blue,  or  black. 

Points  in  White- Crested  Black  Polish. 

Size  of  Crest 3 

Shape  of  Crest 3 

Crest  of  the  purest  white,  and 

most  free  from  black 2 

Deaf-ear 1 

Richest  black  Plumage 2 

Symmetry , . .  2 

Condition  and  General  Ap- 
pearance     2 


15 


Disqualifications. 

Crooked  backs,  wry  tails,  white  feathers 
in  any  part  except  the  crest,  legs  of  any 
other  color  except  dark  leaden  blue,  or 

bine. 

GOLDEN-SPANGLED  POLISH. 

COLOR  OF  COCK. 

Crest— Golden  bay,  laced    with  black  ;   in 
adults,  white  feathers  may  appear. 

Hackle  and  Saddle— Golden  bay,  the  end  of 
each  feather  laced  with  black. 

14 


Breast — Clear  golden  bay,  free  from  moss- 
ing, each  feather  ending  with  a  round  rich 
black  spangle,  the  spangle  increasing  in 
size  in  proportion  to  the  size  of  the  feather. 

Back,  Shoulder  Coverts,  and  Bow  of  the  Wing 
Rich  golden  bay,  spangled  with  black,  the 
texture  of  the  feather  giving  the  spangle  a 
rayed  appearance. 

Bars  —  Greater  and  lesser  wing  coverts, 
golden  bay,  each  feather  laced  on  the 
edge  with  black,  and  ending  with  a  large 
black  spangle,  forming  two  distinct  black 
bars  across  the  wing. 

Primaries — Bay,  ending  with  a  black  spot. 

Secondaries — Golden  bay,  with  a  distinct 
crescent-shaped  green-black  mark  on  the 
end  of  each  feather. 

ThigJis — Bay,  spangled  with  black. 

Tail— Rich  golden  bay,  each  feather  ending 
with  a  rich  black  spot. 

Sickle  Feathers— Rich  golden  bay,  ending 
with  a  rich  black  spangle. 

Tail  Coverts — Rich  golden  bay,  edged  with 
rich  black,  and  ending  with  a  rich  black 
spangle. 

Legs — Blue. 

COLOR  OF  HEN. 

Crest— Golden  bay,  each  feather  laced  with 
black ;  in  adults,  white  feathers  may  ap- 
pear. 

Neck — Golden  bay,  laced  with  black. 

Breast,  TTnderparts  of  Body  and  Thighs — Clear 
golden  bay,  free  from  mossing,  each 
feather  ending  with  a  distinct  round,  rich, 
black  spangle,  the  spangle  increasing  in 
size  in  proportion  to  the  size  of  the  feather. 

Back,  and  Shoulder  Coverts — Golden  bay, 
each  feather  ending  with  a  distinct  round 
black  spangle. 

Wing  Bow  — Golden  bay,  each  feather  end- 
ing with  a  crescent-shaped  black  spangle. 

Wing  Coverts — Golden  bay,  each  feather 
laced  or  edged  with  black,  and  ending 
with  a  large  black  spangle,  forming  two 
distinct  black  bars  across  the  wing. 

Primaries — Bay,  each  feather  ending  with  a 
black  spot. 

Secondaries — Golden  bay,  each  feather  end- 
ing with  a  crescent-shaped  black  mark. 

Tail — Bay,  each  feather  ending  with  a  large 

black  spangle. 
Legs — Blue. 


210 


APPENDIX. 


SILVER-SPANGLED  POLISH. 

Color  and  marking  the  same  as  in  Golden 
substituting  Silvery  White  Ground  for 
Golden  Bay. 

Points  in  Spangled  Polish. 

Size  of  Crest 3 

Shape  of  do 3 

Color  of  do 1 

Plumage  accurately  marked 
according  to  the  foregoing 

rules 2 

Purity  of  Ground  Color 1 

Bars 1 

Symmetry 2 

Condition 2 


15 


Disqualifications. 

Crooked  Backs,  wry  tails,  legs  of  any 
other  color  except  blue. 


SULTANS. 

THE   COCK. 

Comb— Composed  of  hackle  feathers,  full, 
and  arched  over  the  eyes,  and  round 
head,  full  in  center,  and  falling  softly  and 
evenly  round  at  back,  not  straight  and 
stiff  as  in  Polish;  the  front  free  from 
feathers  falling  forward,  and  neatly  arched 
at  both  sides. 

Beak — Brilliant  white,  tinged  with  red  at 
base,  very  curved,  and  with  broad  cavern- 
ous nostrils. 

Comb — Invisible,  or  two  small  spikes,  bril- 
liantly red. 

Muffling — Thick  and  close  round  the  throat, 
meeting  the  crest,  and  covering  the  face. 

Eye — Bright,  vivacious,  and  intelligent. 

Wattles — Small  and  rather  shriveled. 

Neck — Rather  short,  carried  well  back,  very 
arched,  and  very  thickly  hackled, 

Breast — Deep,  full,  round,  and  carried  well 
forward. 

Body — Very  square,  deep,  and  carried  low. 

Back — Straight,  and  rather  broad. 

Wings — Ample,  and  carried  down. 

Tail — Large,  erect,  and  well  sickled. 

TJiigJis — Very  short  and  well  feathered. 

Legs— Very  short,  feathered  to  the  toes,  with 
full,  long  vulture  hocks. 


Toes—  Straight,  five  in  number. 
Color  of  Plumage — Brilliantly  white  through- 
out. 
Carriage— Rather  low,  brisk,  and  vivacious. 

THE   HEN. 

Crest— Full,  round,  close,  and  globular. 

Eye— Bright  and  intelligent. 

Muffling— Very  thick  and  close  round  the 
throat,  going  well  back,  covering  the  face 
und  meeting  the  crest. 

Beak — Curved,  clear,  transparent  white. 

Neck — Short,  fully  arched,  and  very  thickly 
feathered,  carried  well  back. 

/>raw£— -Full,  deep,  and  prominent. 

Back — Straight  and  broad. 

Body— Very  square,  and  carried  low  and 
forward. 

Wings— Full,  and  carried  low. 

Tail — Large,  erect,  and  well  expanded. 

Thighs— Very  short,  and  well  feathered. 

foc/s—VeVy  short,  feathered  to  the  toes, 
with  full,  large  vulture  hocks. 

Toes — Five  in  number. 

Color  of  Plumage— Brilliantly  white  through- 
out. 

Carriage*— Low,  forward,  brisk,  and  lively. 

Points 

Crest 4 

Muffling 3 

Shape. 3 

Leg-feathering 3 

Condition 2 

15 

Disqualifications. 

Any  color  but  white  in  the  plumage, 
crooked  crest,  bare  red  face,  or  absence  of 
nuffling,  deficiency  of  leg- feathering,  or  ab- 
sence of  vulture  hocks,  beak  any  color  but 
white,  deformity  of  any  kind. 


.       HOUDANS. 

THE  COCK. 

Crest— Com  posed  of  hackle  feathers,  full, 
and  well  arched,  falling  back,  and  right 
and  left  of  comb,  clear  of  the  eye,  rather 
than  over  it. 


APPENDIX. 


211 


Comb — Well  developed,  large,  red,  and 
branching,  broad  at  base,  well  indented, 
looking  like  a  mass  of  coral  with  antler- 
like  branches,  inclining  rather  backward 
into  the  crest. 

Beak  —  Curved,  with  nostrils  wide  and 
cavernous,  as  in  Polish,  dark  horn  color. 

Eye— Large,  full,  bright,  and  lively ;  color 
various. 

Wattles— Thin,  rather  long,  neatly  rounded, 
and  bright  red. 

Muffling  or  Beard — Full  and  thick  under 
beak,  and  reaching  well  back  in  a  curve  to 
the  back  of  eye. 

Face — Red,  the  less  seen  the  better. 

Breast — Deep,  full,  and  plump. 

Back — Wide  and  straight. 

Wm#s— Moderate,  and  carried  well  up. 

Tail — Moderate,  erect,  and  well  sickled. 

Thighs— The  shorter  the  better. 

Legs — Fine  in  bone,  white  shaded. 

Toes — Five  in  number,  the  fifth  curved  up- 
wards at  back. 

Color — Broken  black  and  white,  as  evenly 
broken  as  possible,  free  from  colored 
feathers,  which,  however,  though  objec- 
tionable, are  not  a  disqualification. 

Carriage — Lively,  brisk,  well  set  up,  and 
spirited. 

THE    HEN. 

Crest— Large,  compact,  and  even,  as  in 
Polish. 

Comb — Small,  branching,  and  coral-like. 

Eye — Full  and  bright. 
Wattles — Small,   red,  and  neatly   rounded. 

Muffling — Full,  forming  a  thick  beard  reach- 
ing back  to  the  eye. 

Neck — Rather  short,  full  feathered,,  and 
arched. 

Breast— Full  and  deep. 

Back — Wide  and  straight. 

Wings  —  Moderate,  and  carried  closely  to 
body. 

Tail — Moderate,  and  fan-like,  carried  well  up. 

ThigJis— Short. 

Legs— Fine  in  bone,  white,  or  shaded  in 
color. 

Toes— Five  in  number,  the  hind  or  fifth  claw 
curved  upwards. 

Color — As  in  cock. 

Carnage — Brisk  and  rather  upright. 


Points. 


Size...  ....................  4 

Crest....  .  ..................  4 

Symmetry  .................  Z 

Plumage  ..................  2 

Condition  ..................  2 

Five  Claws  ................  1 

15 
Disqualifications. 

Absence  of  crest.  Deformity  of  any  kind. 
Main  color  or  ground  color  other  than  black 
and  white. 


CREVE    CKEURS. 

THE  COCK. 

Crest — As  in  the  Polish  cock,  but  perfectly 
black ;  white  feathers  a  defect,  but  not  i 
disqualification. 

Head—As  in  Polish  cock. 

Comb — Brilliant  red,  two-horned  in  shape 
but  free  from  tynes,  slightly  sprigged  at 
base,  of  good  size,  showing  well  in  front  of 
the  crest 

Eye—Fu\}y  bright,  and  very  vivacious. 

Deaf -ears — Small  and  nearly  concealed. 

Face — Red,  well  muffled. 

Wattles — Moderately  pendulous,  and  evenly 
rounded,  brilliant  red. 

Muffling — Close  and  thick,  running  to  back 
of  eye  in  a  handsome  curve. 

Beak — Black,  with  horn-colored  tip,  strong 
and  well  curved,  with  highly  arched 
broad  nostrils,  as  in  Polish. 

Neck — Moderate  in  length,  thickly  hackled, 
well  arched,  and  carried  a  h'ttle  back. 

Breast — Broad  and  full,  carried  well  forward. 

Back— Wide,  perfectly  straight,  and  free 
from  deformity. 

Body — Long  and  square. 

Wings— Closely  set,  and  well  clipped  up. 

Tail — Full  and  ample,  well  sickled,  and  car- 
ried rather  erect. 

TJiighs— Rather  short,  well  set  in  body. 

Legs — Black  or  slute;  the  shorter  the  better, 
rather  fine  in  the  bone ;  free  from  feathers. 

Carriage — Upright,  smart,  vivacious,  and 
watchful. 

Color — Brilliant  black.  Red  or  straw  feath- 
ers in  the  hackle  or  saddle  \indesirable, 
but  not  a  disqualification. 


212 


APPENDIX. 


THE  HEN. 

Crest— Full  and  globular,  as  in  the  Polish 
Black ;  white  feathers  objectionable,  but 
not  a  disqualification. 

Head — As  in  Polish. 

Eye — Fnn  and  bright. 

Deaf-ears — Small,  hidden  by  muffling. 

Miiffling— Thick  and  full,  extending  well 
back  to  crest,  and  forming  a  thick  beard 
under  the  beak. 

Wattles — Very  small  and  neatly  rounded. 

Neck — Thick  and  arched. 

Breast — Full,  plump,  and  carried  well  for- 
ward. 

Body — Square,  and  earned  low. 

Back — Straight  and  broad. 

Wings — Well  clipped  up. 

Tail — Large  and  well  expanded. 

Tliiglis— Short,  and  well  set  into  body. 

Legs-^- Short  as  possible,  free  from  feathers, 
rather  small  in  bone,  slate  or  black  in 
color. 

Carriage — Upright  and  vivacious. 

Color—  Brilliant  black  ;  a  brown  tinge  very 
undesirable. 

Points  in  Crew  Caurs. 

Size . 4 

Crest 3 

Shape  and  Symmetry 2 

Color 3 

Condition 2 

Comb..  1 


15 


Disqualifications  in  Crew  Cwurs. 

Deformity  of  any  kind.  Colored  feathers 
elsewhere  than  in  crest,  neck,  or  saddle, 
feathered  legs,  and  shanks  of  any  other  color 
than  black  or  slate. 


LA  FLECHE. 

THE  COCK. 

Beak — Black,  strong,  and  curved ;  nostrils, 
wide  and  cavernous,  as  in  Polish,  with 
small  spot  or  knob  of  bright  red  flesh  at 
junction  of  nostril  with  beak. 

Comb — Branching  and  antler-like,  like  two 
horns  pointed  straight  up,  brilliant  red. 

Ear-lobes— Large,  and  as  white  as  possible. 


Head — Long. 

Eye — Bright,  large,  and  watchful. 

Face — Red,  and  rather  bare. 

Wattles— Red,  long,  and  pendulous,  well 
rounded. 

Neck — Long,  rather  curved,  and  upright ; 
hackle  thick,  but  rather  short. 

Back — Very  long  and  broad,  slanting  to- 
wards the  tail. 

Wings— Long,  and  well  clipped  in. 

Breast— Broad,  and  rather  full. 

Tail — Rather  small,  and  carried  low. 

Thiglis— Strong,  long,  and  well  set  into  body. 

Legs— Long,  strong,  and  black  or  slate  in 
color. 

Toes—  Four. 

Plumage — Close  and  hard,  brilliant  metallic 
black. 

Carnage — Very  upright,  dignified,  and 
watchful. 

THE  HEN. 

Beak — Black,  strong,  and  curved  ;  nostrils 
arched,  broad,  and  cavernous. 

Comb— Double-spiked  and  branching,  stand- 
ing well  up,  or  the  branches  inclining  a 
little  forward,  small. 

Head — Long. 

%£— Bright  and  watchful. 

Face — Red,  and  rather  bare. 

Deaf -ear — Small  and  white. 

Wattles— Red,  small,  and  neatly  rounded. 

Neck — Long  and  straight. 

Back— Broad, and  tapering  towards  the  tail. 

Body — Wide  and  deep. 

Breast — Very  broad. 

Wings — Large,  and  well  clipped  up. 

Tail — Small  in  proportion,  but  well  expand- 
ed, and  carried  upright. 

Thiglis — Long,  and  well  set  into  body. 

Legs — Long,  well  boned,  black  or  slaty  in 
color. 

Plumage — Brilliant  metallic  black,  close  and 
hard. 

Carriage — Upright,  dignified,  and  watchful. 

Points 

Size 5 

Comb 3 

Shape 3 

Condition 3 

Deaf-ear « 1    . 


15 


APPENDIX 


213 


Disqualifications. 

Plumage  any  color  but  black,  presence  of 
crest,  feathered  legs,  deformity  of  any  kind, 
legs  any  color  but  black  or  dark. 


BANTAMS. 
GAME  BANTAMS. 

GENERAL   SHAPE  AND  COLOR. 

The  same  as  in  the  corresponding  varieties 
of  Game  Fowls. 

Points  in  Game  Bantams. 

Smallness  of  Size 2 

Color 3 

Shape  of  Head  and  Neck. . .  2 
"   Body  and  Wings..  2 

Tail". 2 

Thighs,  Legs,  and 

Toes *.  2 

Condition 2 


15 


Disqualifications. 

Cocks  above  24  oz.  or  hens  above  20  oz. ; 
adult  cocks  undubbed,  color  of  legs  not  uni- 
form in  the  pen,  birds  not  matching  in  the 
pen. 


SEBRIGHT  BANTAMS. 

GENERAL  SHAPE— THE  COCK. 

Comb — Double,  square  in  front,  fitting  close 
and  straight  on  the  head,  the  top  covered 
with  small  points,  with  a  peak  behind 
turning  slightly  upwards. 

Head — Small,  round  in  front,  carried  well 
back  towards  the  tail. 

Beak — Short,  slightly  curved. 

Eye— Full. 

Wattles — Broad,  rounded  on  the  lower  edge. 

Deaf-eai'— Flat. 

Neck — Neat  and  taper,  quite  free  from 
hackle  feathers. 

Breast — Round,  full,  and  carried  prominent- 
ly forward. 

Back — Very  short,  perfectly  free  from  saddle 
feathers. 

Wings — Ample,  the  points  carried  very  low, 
almost  touching  the  ground. 


Tail—  Square,  similar  to  the  hen,  free  from 
sickle  or  curved  feathers,  the  feathers 
broadest  towards  the  end. 

Tail  Coverts — Straight,  round  at  the  end  and 
lying  close  to  the  sides  of  the  tail. 

Thighs — Very  short. 

Legs— Short,  slender,  and  very  taper. 

Plumage — Close,  perfectly  hen-feathered. 

Carriage — Very  upright  and  strutting. 

THE  HEN. 

Very  similar  to  the  cock.     The  comb  and 
wattles  much  smaller,  and  the  head  neater. 


COLOR  OP  GOLD-LACED   SEBRIGHTS. 

Head,  Face,  and  Wattles — Rich  red. 

Deaf -ear— White. 

Plumage — Rich  golden  yellow,  every  feather 
laced  with  rich  black,  that  is,  having  a 
narrow,  even,  well-defined  rich  black  edge 
all  round  the  feathers  ;  the  two  colors  dis- 
tinct, and  not  shading  into  each  other,  the 
lacing  of  the  same  width  on  the  sides  us 
on  the  ends  of  the  feathers. 

Legs— Slaty  blue. 

COLOR  OP  SILVER-LACED  SEBRIGHTS. 

.Similar  to  the  golden,  substituting  silvery 
white  for  the  golden  yellow  ground  color. 

Points  in  Sebrights. 

Plumage    most    evenly  and 

distinctly  laced  throughout  4 
Purity  of  Ground   Color  in 
Silver,  and   richness    and 
clearness  of  Ground  Color 

in  Golden 2 

Comb i a 

Tail 1 

Smallness 2 

Symmetry 2 

Condition,  and  General  Ap- 
pearance    2 


15 


Disqualifications. 

Cocks  weighing  more  than  20  oz. ;  hens 
more  than  18  oz. 

Cocks  having  either  hackle,  saddle  or 
sickle  feathers. 

Legs  of  any  color  except  slate  blue. 


214 


APPENDIX. 


BLACK  AND  WHITE  BANTAMS. 

GENERAL  SHAPE — THE  COCK. 

Comb — Double,  square  in  front,  close  and 
straight  on  the  head,  the  top  covered  with 
small  points,  with  a  peak  behind,  turning 
slightly  upwards. 

Head—  Small,  round,  and  carried  well  back 
towards  the  tail. 

Beak — Short,  slightly  curved. 

Eye—Pro  m  i  n  e  n  t. 

Deaf-ear — Flat  and  even  on  the  surface. 

Wattles — Broad  and  thin,  rounded  on  the 
lower  edge. 

Neck— Very  taper,  curving  well  back,  so  as 
to  bring  the  back  of  the  head  towards  the 
tail ;  hackle  full  and  long,  flowing  well 
over  the  shoulders. 

Breast — Round,  and  carried  prominently  for- 
ward. 

Back — Very  short,  saddle  feathers  long. 

Wings — Ample,  the  points  drooping  so  as 

•  nearly  to  touch  the  ground,  the  seconda- 
ries slightly  expanded. 

Tail—  Full,  expanded,  well  adorned  with 
long,  curving  sickle  feathers,  carried  well 
up  toward  the  back  of  the  head. 

Ihiglis— Short. 

Legs? — Short,  clean,  and  taper. 

Carriage — Very  upright,  proud,  and  strut- 
ting. 

THE  HEN. 

Comb — Same  shape  as  that  of  cock,  but  very 
much  smaller. 

Head—  Small,  round,  and  neat. 

Beak—  Small. 

Eye — Full  and  quick. 

Deaf-ear — Flat,  and  even  on  the  surface. 

Wattles— Small. 

Neck — Short  and  taper,  carried  well  back. 

Breast — Round  and  prominent. 

Back— Short. 

Wings — Ample,  points  drooping. 

Tail — Full,  expanded,  carried  rather  up- 
right. 

TJiiglis— Short. 

Legs — Short,  clean  and  taper. 

Carriage — Upright  and  strutting. 

COLOR  OP  BLACK  BANTAMS. 

Comb,  Face,  and  Wattle*— Rich  bright  red. 
Beak— Dark  horn  color,  or  black. 


Deaf-ear — Pure  white. 

Plumage — Rich  black  throughout. 

Legs — Black,  or  very  dark  leaden  blue. 

COLOR  OP  WHITE  BANTAMS. 

Comb,  Face,  and  Wattles — Rich  scarlet  red. 

Beak— White. 

Deaf-ear — Pure  white. 

Plumage— Pure  white,  as  free  from  yellow 

tinge  as  possible. 
Legs — White,  with  a  slight  pink  tinge  on  the 

back,  and  betwixt  the  scales. 

Points  in  Black  or  White  Bantams. 

Purity  of  While  or  richness 

of  black 3 

Smallness 3 

Symmetry 3 

Comb 2 

Deaf-ear 2 

Condition,  and  General  Ap- 
pearance    2 

15 


Disqualifications. 

Cocks  more  than  20  oz.,  or  hens  more  than 
18  oz. 

Legs  of  black  bantams  not  black  or  dark 
leaden  blue. 

Legs  of  white  bantams  of  any  other  color 
except  white. 


TURKEYS. 

Head  and  Face — Very  bright  and  rich  in 

color. 

Eyes— Bright  and  clear. 
Body — Long  and  deep. 
Wings— Powerful,  and  well  carried. 
Breast — Broad,    very    long,    and    perfectly 

straight. 

Thiglis — Muscular,  straight,  and  strong. 
Legs — Very  strong,  and  perfectly  straight. 
Plumage — Sound,  hard,  and  glossy. 
Color — Rich,  the  birds  matching  in  the  pen. 

Points. 

Size 6 

Symmetry 4 

Jiichness  of  Color,  and  Match- 
ing in  the  pen 3 

Condition 2 


15 


APPENDIX. 


215 


Disqualifications. 

Crooked  breasts,  backs,  or  legs,  or  de- 
formity in  any  part. 


DUCKS. 
AYLESBURY. 

GENERAL  SHAPE  AND  COLOR. 

Bill — Long  and  broad ;  when  viewed  side- 
ways, nearly  straight  from  the  top  of  the 
head  to  the  tip  of  the  bill ;  of  a  delicate 
pale  flesh  color,  perfectly  tree  from  black 
or  dark  marks. 

Head — Long  and  fine. 

Neck— Long,  slender,  and  gracefully  curved. 

Body— Long  and  deep. 

Back — Long  and  broad. 

Wings— Strong,  carried  well  up,  and  not 
drooping. 

Jtotf— Feathers  stiff  and  hard,  with  hard 
curled  feathers  in  the  drake. 

ThigJis— Short. 

Legs— Short  and  strong ;  bright  light  orange 
color. 

Plumage — Pure  white  throughout. 

Points  in  Aylesbury  Ducks. 

Purity  of  Color  and  Shape  of 

Bill 3 

Size 4 

Symmetry 3 

Purity  of  Color  in  Plumage..  3 
Condition 2 


15 


Disqualifications. 

Birds  so  fat  as  to  be  down  behind,  bills 
deep  yellow,  or  marked  with  black,  plumage 
of  any  color  except  white. 

ROUEN  DUCKS. 

GENERAL  SHAPE  AND    COLOR — THE  DRAKE. 

Bill — Long,  broad,  and  rather  wider  at  the 
tip  than  at  the  base ;  when  viewed  side- 
ways, nearly  straight  from  the  crown  of 
the  head  to  the  tip  of  the  bill ;  the  longer 
the  better.  Color,  greenish  yellow,  with- 
out any  other  color  except  the  black  bean 
at  the  tip. 


Head— Long  and  fine  ;  rich  lustrous  green. 
Eye — Dark  hazel. 

Neck — Long,  slender,  and  neatly  curved  ; 
color,  the  same  lustrous  green  as  the  head, 
with  a  distinct  white  ring  on  the  lower 
part  not  quite  meeting  at  the  back. 
Breast — Broad  and  deep  ;  the  front  part  very 
rich  purplish  brown,  or  claret  color;  free 
from  gray  feathers,  the  claret  color  ex- 
tending as  far  as  possible  towards  the  legs. 
Back — Long;  higher  part  ashy  gray  mixed 
with    green,  becoming  a    rich,  lustrous 
green  on  the  lower  part  and  rump. 
Shoulder  Coverts — Gray,  finely  streaked  with 

waving  brown  lines. 

Wings — Grayish  brown,  mixed  with  green, 
with  a  broad  ribbon  mark  of  purple, 
with  metallic  reflections  of  blue  and 
green,  and  edged  with  white  ;  the 
two  colors  quite  distinct. 
"  Flight  Feathers — Dark,  dusky  brown, 

quite  free  from  white. 

Uhderpart  of  Body  and  Sides — Beautiful  gray, 
becoming  lighter  gray  near  the  vent,  and 
ending  in  solid  black  under  the  tail. 
Tail—  Feathers  hard  and  stiff;  dark  ashy 
brown,  the  outer  web  in  old  birds  edged 
with  white. 

Tail  Coverts — Curled  feathers  hard  and  well 
curled ;  black,  with  very  rich  purple  re- 
flections. 

Legs  and  J^tf— Orange,  with  a  tinge  of 
brown. 

THE  DUCK. 

Bill — Broad,  long,  and  somewhat  flat ; 
brownish  orange,  with  a  dark  blotch  on 
the  upper  part. 

Head — Long  and  fine  ;  deep  brown,  with  two 

.  light  pale  brown  stripes  on  each  side  from 
the  bill  past  the  eye, 

Neck — Long,  slender,  and  neatly  curved  ; 
light  brown,  penciled  with  darker  brown, 
and  quite  free  from  the  least  appearance 
of  a  white  ring. 

Breast,  Underpart  of  Body,  and  Sides — Gray- 
ish brown,  each  feather  marked  distinctly 
with  a  rich  dark  brown  penciling. 

Back — Long;  light  brown,  richly  marked 
with  green. 

Wings — Grayish  brown,  mixed  with  green, 
with  a  broad  riband  mark  of  rich 


216 


APPENDIX. 


purple,  edged  with  white,  the  two 
colors  distinct. 
"      Flight  Feathers— -Brown,  perfectly  tree 

from  white. 

Tail    Coverts — Brown,   beautifully    penciled 
with  broad    distinct    penciling   of   dark 
greenish  brown. 
Tail — Light  brown,  with  distinct  broad  wavy 

penciling  of  dark  greenish  brown. 
Legs — Orange,  or  brown  and  orange. 

Points  in  Eouen  Ducks. 

Shape  and  Color  of  Bill 3 

Size 4 

Color  of  Plumage 3 

Symmetry ' 3 

Condition 2 

15 

Disqualifications. 

Bills  clear  yellow,  dark  green,  blue  or  lead 
color;  any  white  in  the  flight  feathers  of 
either  sex ;  birds  »o  fat  as  to  be  down  behind. 


BLACK  EAST  INDIAN. 

GENERAL  SHAPE  AND  COLOR. 

Shape  —  The  entire  form  remarkably  slender, 

neat,  and  graceful. 
Size  —  The  smaller  the  better. 
Plumage—  Rich  lustrous  black,  with  a  bril- 

liant velvety  green  tint  throughout  ;  per 

fectly  free  from  white  or  brown  feathers 

on  any  part  whatever. 
Bill  of  t/ie  Drake-—  Very  dark  yellowish  green 

without  spot  or  blemish. 
BiU  of  the  Duck—  Very  dark. 


Points  in  Black  East  Indian  Ducks. 

Bill  .......................  2 

Symmetry,  Neatness,  and  El- 
egance of  Form  ..........  3 

Richness  of  Plumage  .......  4 

Smallness  of  Size  ...........  4 

Condition  ..................  2 

15 

Disqualifications. 
White  in  any  part  of  the  plumage. 

CALL  DUCKS. 

Shape  —  The  entire  form  veiy  short  ;  roum 


and  compact,  with  very  full,  round,  high 
forehead,  and  short  broad  bill. 
Size — The  smaller  the  better. 
Color — In  the  gray  variety — bill,  legs,  and 
plumage  the  same  as  in  the  Rouen. 
1      In    the   white    variety — bill    bright, 

clear,  unspotted  yellow. 
Plumage — Pure  white. 
Legs — Bright  orange. 

Points  in  Call  Ducks.. 

Smallness  of  Size 5 

Bill  and  Stop  of  the  Forehead  2 
Symmetry  and  Compactness  , 

of  Shape 3 

Color  of  Plumage 3 

Condition 2 


15 


Disqualifications  in  Gray  Call  Ducks. 

White  ring  on   the  neck   of   the  duck ; 
white  flight  feathers  in  either  sex. 

Disqualifications  in  White  Call  Ducks. 

Colored    feathers    in    any   part    of    the 
plumage ;  bills  of  any  color  except  yellow. 


GEESE. 
TOULOUSE. 


nearly 


Carriage — Tall  and   erect ;    bodies 

touching  the  ground. 
Color — Breast  and  body,  light  gray ;  back, 

dark  gray ;  neck,  darker  gni}r  than  back  ; 

wings  and   belly,  shading  off  to  white, 

though  but  little  white  visible. 
Bill— Pale  flesh  color. 
Legs  and  Feet— Deep  orange,  inclined  to  red. 


EMBDEN. 

Plumage — Uniformly  pure  white. 
BUI — Flesh  color. 
Legs  and  Feet — Orange. 

Points  in  Geese. 

Size  and  Weight 6 

Symmetry 4 

Color 3 

Condition 2 


15 


TERMS  AND  TECHNICALITIES. 


As  we  have  given  elsewhere  the  points  of  the  fowl,  we  propose  to  finish  up  our  work  by 
explaining  the  technical  terms  used  in  the  poultry  yard,  and  with  which  the  new  beginner 
or  novice  is  not  familiar : 

Brood. — Offspring  or  hatch  of  chickens. 

Broody. — Inclined  to  sit  or  incubate. 

Carunculated. — Covered  with  fleshy  protuberances  like  a  turkey-cock's  head  and  neck, 
or  the  head  of  a  Musk  drake. 

Casque. — The  helmet-like  fleshy  protuberance  or  comb  of  the  Guinea  fowl. 

Clutch. — A  number  of  eggs  sat  upon  by  a  fowl,  or  the  number  of  chickens  brought  off. 

Clung. — Shrunk  and  stringy,  applied  to  flesh  which  has  never  been  properly  fattened,  or 
which  has  fallen  away  after  being  fat. 

Crest. — The  tuft  of  feathers  which  some  fowls,  like  the  Polands,  have' upon  their  heads. 

Deaf-ear. — A  name  improperly  applied  to  the  true  ear  of  the  fowl.  A  shallow  hole,  or 
depression,  with  a  hair-like  covering. 

Dubbing.— Trimming  off  the  combs  and  wattles  of  game  fowls,  for  fighting,  or  for  ex- 
hibition. 

Dunghills. — Common  F<  >wls  ;  those  of  mixed  breeds,  not  crossed  with  definite  purpose, 
or  those  of  a  breed  degenerated. 

Fluff. — Soft  downy  feathers  in  masses  upon  certain  parts  of  fowls — as  upon  the  rumps 
and  thighs  of  Cochins. 

Gills. — The  flap  that  hangs  below  the  beak. 

Hackle. — Long  shining  feathers  on  the  neck  of  the  cock  or  hen. 

Molting. — Periodical  shedding  and  reiie-wal  of  feathers. 

Pea-comb. —  A  triple  comb — a  principal  comb  with  a  small  one  on  each  side. 

Poult. — A  young  turkey,  or  other  gallinaceous  fowl,  before  it  takes  on  the  full  plumage 
of  a  mature  bird. 

Primaries. — The  largest  feathers  on  the  wing. 

Rose-comb. — A  full,  broad,  flat  comb,  called  also  "  double  comb. " 

Secondaries. — Quills  growing  on  the  second  bone  of  the  wing. 

Top-knot. — See  crest. 

Vulture  Hocked. — Having  the  feathers  upon  the  thigh  project  backward  below  and 
beyond  the  "  hock  "  joints. 

Wattles. — The  fleshy  excrescence  that  grows  under  the  throat  of  a  cock  or  turkey. 

Wing-Coverts. — Feathers  covering  part  of  the  fore-arm  of  the  fowl. 


INDEX. 


PAGE. 

Appendix 191 

Apoplexy 97 

Artificial  Hatching 163 

—  hen,  Section  of  a  portable 166 

—  mother,  Graves' 166, 1«7 

—  mothers 156,  165 

-  —  may  be  used  without  the  incubator 165 

Aylesbury  Drake 80 

—  Ducks 82 

Bantam  cock,  Fertile 169 

—  hen,  Barren  full  feathered 168 

Buntains,  Black 68 

—  Cochin 67 

—  Color  of  black 214 

_    _    -  Golden-laced  Sebrights 213 

—  —    —Silver-laced 213 

White 214 

—  Disqualifications  in 213 

-  Black  and  White 214 

—  Duck-wing 65 

—  —  game 57 

—  Golden  Sebright 68 

—  History,  Etc 67 

—  Japanese 69 

—  Pekin 68 

—  Points  in  Black  and  White 214 

—Game 213 

_    _    -Sebright 213 

—  Shape  of  cock  of  Black  and  White 214 

_ hen  of  Black  and  White 214 

—  Silver  Sebright 68 

—  The  cock  of  the  Sebright 213 

-  Vulture  Hock  in  Booted 15 

—  White 68 

Black-breasted  Game 57 

—  Javas 70 

—  red  Games 53 

-  Rot 97 

—  Spanish,  History  and  Characteristics 58 

Bolton  Gays,  History  and  Characteristics 58 

Bones,  Fractures  of  the 103 

Boxing  poultry  for  market 27 

Brahma  and  White  Dorking  Cross 16 

—  hen.  Eggs  to  set  under  a 18 

Brahmas  as  egg-producers 23 

—  Characteristics  of 12, 14,  30 

—  Color  in  Cocks  of  Light 15 

-  —  of  Cock  of  Light 194 

—  —   —    —    —Penciled 194 

-  —    — HenofLight 196 

Penciled 194 


PAGE. 
Brahmas,  Dark 32 

—  —  and  Light 13 

—  for  market 23 

—  General  Shape 194 

—  Henstoacock 11 

—  History  of 39 

—  Importance  of  size 12 

—  Leland's  preference 9 

-    Light 34 

—  Penciling 13 

—  Points  in 196 

—  Shape  of  head  and  comb 13 

—  Thecock 194 

—  Thehen 194 

Breed  for  Market,  The  best 23 

Breeds  of  Fowls— History,  Characteristics,  Etc.. .    30 

Breedingand  Mating 9 

for  Size 14 

—  Influence  upon  Fancy  Points..... ...    12 

—  In-and-in 15 

Brown-Red  Games 57 

Buff  Cochins— Hens  to  a  Cock 11 

Caponizing  Fowls 141 

Capons— Age  to  Keep 143 

—  Implements  used 145 

—  Operating  table 146 

—  Treatment  of  Windy  Swelling  in 144 

—  Usefulness  of 147 

Catarrh  in  Chickens 97 

Chicken  Cholera 98 

—  Coop  and  Wire  Run 138 

—  Coops 127,128 

—  House— Exterior , 127 

Chickens  by  Artificial  Means,  Rearing 165 

—  Catarrh  in 97 

—  Food  for 18 

—  Hatching  and  Rearing  Artificially 153 

—  in  Wooden  Casks,  Hatching 154 

—  Making  Capons  before  letting  them  run 144 

—  not  brought  into  the  Account 183 

—  TogetEarly 165 

Ch  ittagongs,  History  and  Characteristics  of 34 

Cholera 98 

Clutches  doubled  up 188 

Coal  cheaper  fuel  than  food .  183 

Cochin  Bantams 67,68 

—  China  fowls 34 

—  hen,  Eggs  to  set  under  a 17 

Cochins,  as  egg-producers 23 

—  Buffand  White 34,35 

—  Color  of  Cock  and  Hen  of  Black 194 


220 


INDEX. 


PAGE. 

Cochins,  color  of  Cock  and  Hen  of  Buff. 192 

HenofButf 192 

—  _   _    Cock  of  Cinnamon 193 

—  —    —    Hen  of  Cinnamon 193 

—  —    —    Cock  of  Grouse  or  Partridge 193 

— Henof  Grouse 194 

—  —   —    Cock  of  Lemon 192 

—  —   —    HenofLemon 192 

—  —    —    —    of  Partridge 19* 

—  .—   —    Cock  of  Silver  Buff 192 

—  —    —    Hen  of  Silver  Buff 192 

—  —   —    Cock  of  Silver  Cinnamon 193 

—  —   —    Hen  of  Silver  Cinnamon 193 

Cock  and  Hen  of  White 194 

—  Disqualifications  in  White  and  Black 194 

—  —   —  Buff,  Lemon,  Silver  Buff,  Silver  Cinna- 

mon and  Cinnamon 193 

—  —    —    Grouse  or  Partridge 194 

—  formarUet 23 

—  General  shape 191 

—  Lemon 36 

—  Partridge 37 

—  Points  in  Grouse  or  Partridge 194 

White  andBlack 194 

—  Shape  of  the  cock 191 

—hen 191 

—  SilverBuffs 36 

—  —Cinnamons 36 

—  Value  of  points  in  Buff,  Lemon,  Silver  Buff, 

Silver  Cinnamon  and  Cinnamon 193 

—  Vulture-hocked 15 

Cocks  and  hens  for  breeding 10 

—  Best  age  for  breeding 12 

—  Changing 9 

Combs,  Frost-bitten 99 

Coop,  Barrel 130 

—  Close  chicken 130 

—  Pen 129 

—  Pent  or  lean-to 129 

—  Rat-proof '. 129 

—  Tent 129 

Coops,  Chicken 128 

Creve-Cceurs,  A  pair 62 

—  —  Disqualifications  in 212 

—  —  Hens  to  a  cock 11 

—  —  History  and  Characteristics 63 

Points  in 212 

—  —  The  cock 211 

—  —   —hen 212 

Crisp-feathered  fowls 41 

Crossing  the  breed 16 

Crows 175 

—  Howtotrap 175 

Diphtheria  in  fowls 98 

Dominique  cock 66 

—  Games 56 

Dominiques.  History  and  Characteristics  of 66 

Dorking  He,),  Eggs  to  set  under  a 17 

—  Cock,  White 43 

-    SilverGray 43 

—  White  Surrey 42 

Dorkings,  A  pair  of  Gray 44 

—  as  Egg-producers 23 

—  Black  breed  of 45 

—  Characteristics  of 42 

—  Color  of  Silver  Gray  cock 198 

—  — hen 198 

—  Colored 199 

—  Dark -colored,  hardiest 45 

—  Disqualifications 199 

«-   —  in  Colored...  ..  199 


PAGE' 

Dorkings,  Disqualifications  in  White 199 

—  Fawn-colored 45 

—  for  market 23 

—  General  shape 198 

—  Inter-breeding 44 

—  Points  in  Silver  Gray 199 

White I* 

-    The  Cock 198 

-  Hen W8 


—  White 199 

Drake,  Aylesbury 80 

—  Rouen 83 

Drinking  fountains 135 

Ducklings,  Best  mode  of  rearing 79 

—  Theflrstfood 80 

Duck  tent  house 138 

Duck-wing  Bantams 55 

—  —  games 54,55 

—  house,  Rustic 137 

Ducks  as  egg  producers . 79 

—  Aylesbury 82 

—  Black  Cayuga 85 

—  Can  they  be  kept  with  profit? 79 

—  Cayuga 84 

—  Crested 83,86 

—  Contrivance  for  feeding 136 

—  Disqualifications  in 215 

—  —    —  Black  East  Indian , 216 

• Gray  Call 216 

Rouen 216 

— White  Call 216 

—  Feed-box  for 136 

—  in  China,  Artificial  hatching  of 1C3 

—  Labrador 86 

—  Musk  or  Brazilian 83,  85 

—  Personal  experience  with 81 

—  Points  and  shape  in  Call 216 

—  —  in  Aylesbury 215 

— Black  East  Indian 216 

— Rouen 216 

—  Shape  and  color  of  Aylesbury 215 

Black  East  Indian 216 

— Rouen T 215 

—  Rouen 83 

—  Varieties  and  management 79 

—  White  and  Black  Poland 86 

—  —Call 83 

—  with  hens,  Rearing 82 

—  Whyuseful 80 

Dust  baths 98 

Dysentery  in  fowls 99 

Earl  Derby  Games 52 

Egg,  Air-bag  of 150 

—  Albumen  of  the 149 

—  Anatomy  of 149 

—  bound  fowls 99 

—  Carrier,  Champion 178, 179 

—  —  Suspension 179 

—  case,  Canvas-covered 178 

—  —  Common  transportation 178 

—  producers,  The  best 23 

—  Progress  of  formations 150 

—  Rudimental 149 

—  shell 150 

—  undergoes  in  hatching,  Changes  an 19 

-    Whiteof 151 

—  Yolk  of  rudimental 149 

Eggs  as  a  commercial  commodity.  181 

—  Cash  value  of  the  product. .' 181 

—  consumed  in  Great  Britain 181 

NewYorkcity 181 

Paris...,  ..  181 


INDEX. 


221 


PAGE. 

Eggs,  Double-yolked 150 

—  Egyptian  mode  of  hatching 154 

-  Fertilityof 21 

—  for  transportation,  Packing 175 

—  French  mode  of  preserving 180 

—  How  to  increase  the  supply 182 

-  Manner  of  packing 176,  177 

—  Mode  of  putting  down 180 

-  Packingiu  salt 180 

-  Preserving 179 

—  Reasons  for  packing  large  end  down 176 

—  To  ascertain  unfertile 21 

—  To  produce 8 

—  —  put  under  a  hen,  Number  of 17 

—  Weightof 151 

English  Standard  of  Excellence 191 

Farmer  Foiry's  fowls 70 

"Farmers"  Breed  for  Profit 23 

Feed-box  for  ducks  . 136 

Feeding  hopper,  A  perfect 131 

—  -  Cheap 132,  133 

—  —Double 133 

—  —  Scotch 131 

—  —  Standard,  self 132 

-  -  Stool 132,  133 

—  hoppers  and  troughs 130 

—  houses 24 

—  Troughs 25,  134 

Food  and  Feeding,  The  proper 21 

—  for  Fattening  fowls 25 

Fountain,  Barrel 135 

—  Bottle 135 

—  Ordinary  Poultry 135 

—  Winterwater 136 

Fowl,  Points  of  a 10 

Fowls  are  fed,  How 188 

—  Best  breeds  to  be  chosen 9 

—  —  winter  layers 23 

—  —  drink  for  fattening 25 

—  Caponizing 141,  147 

—  Crop-bound 98 

—  Curling  in  the  toes  of 98 

—  Desirable  for  Capons 141 

—  Different  formation  of 143 

—  Diphtheriain 98 

—  Dustbathsfor 99 

—  Dysentery  in 99 

—  Eating  their  feathers 99 

—  Ege-bound 99 

—  Enlargement  of  liver  and  gall f 99 

—  Farmer's  Breed 23 

—  Food- and  feeding 21 

—  for  Exhibition,  Proper  food  for 22 

—  — market  and  eggs 23 

—  French  mode  of  killing 26 

—  Gapes  in 100 

—  General  management 7 

—  Giving  too  much  food 7 

—  Hawk,  Colored : 66 

—  Howto  place 142 

—  in  coops.  Fattening 25 

—  -  Villages  and  Cities 5 

—  —  winter,  Management  of 9 

—  Killing  and  dressing 26 

—  Leg  weakness  .• 101 

-  Molting.... 103 

—  not  allowed   to    leave  the   coops    in   rainy 

weather 189 

—  —  perfectly  caponized 143 

—  Over-crowding 7 

—  Profits  of  a  year's  business  in  South  America.  189 


PAGE. 

Fowls,  Proper  care  and  keeping 7 

—  Rheumatism  in 101 

—  Roupin 101 

—  Sulphur  for 104 

—  To  exterminate  lice 102 

—  —  the  acre,  Number  of 8 

—  When  killing  time  comes 189 

—  Whitecombin 102 

—  with  scurvy  legs 102 

—  Varietiesof 30 

—  Vertigo  in 102 

—  Vulture-hocked 15 

—  Pip  in 101 

Fractures  of  the  bones 103 

French  breeds  for  market 23 

—  -of fowls 61 

—  Frizzled  fowls 41 

Fumigation 184 

Game  Bantams,  Duck-wing 57 

—  Birchen  Yellow 203 

—  Black 204 

—  —  breasted  Red 201 

— cock 201 

—  Brown-Red 202 

—cock 202 

—  Color  of  cock  of  Birchen  Yellow 203 

Pile 204 

—  —   — Black-breasted  red  hen 202 

—  —   —  hen  of  Birchen  Yellow 204 

—  —    —   —    —  Brown  Red 204 

— Pile 204 

—  —   —   —   -  Silver  Duck-wing 203 

—  Fowls,  Characteristics 52 

—  —    Generalshape 200 

—  —    Hens  to  a  cock 11 

—  Ginger  Red  cock 20 

Hen...  ...  202 


-%   Points  in 204 

—  The  Cock 200 

—  The  hen 201 

—  Silver  Duck-Wing 203 

— Cock 203 

-    White 204 

—  Yellow  Duck-Wing  Cock 203 

Hen 203 


Games,  Black-breasted 57 

—    -    Red 53 


Brown-red 57 


—  Earl  Derby 53 

—  Dominique , 56 

—  Duck-Wing 54 

—  Georgian 56 

—  Indian 56 


—  Malay 56 

—  Pair  of  Earl  Derby 52 


Pile 


58 

-    RedDerby 54 

—  SalraonPile 56 

—  Silver  Gray 54 

56 


Spanish 


—  Yellow  Duck-Wing 55 

Gapes  in  fowls 100 

Geese,  African 931 

-  American  Wild 89,90 

—  Diseases  of 88 

—  Embden 218 

or  Bremen 91,92 

—  for  Christmas 28 

-  Gray-leg 93 

—  Food  and  fattening 90 

-  Houses 87 


222 


INDEX. 


PAGE. 

Geese,  Incubation 87 

—  Management  and  Breeds 87 

—  Nests  for  hatching 87 

—  Points  in 216 

—  Siberian 94 

—  Toulouse 93,  94,  216 

Georgian  Game 56 

Goose,  Barnacle 96 

—  Brant 96 

—  Egyptian 96 

—  WhiteChinese 95 

Goslings,  Diseases  of 83 

—  Food  for 88 

—  Management  of 88 

Gout  or  swelled  legs 101 

Gray  Dorkings,  A  Pair  of 44 

—  —  hens  to  a  cock 11 

Guelders,  Black 65 

—  Cuckoo 65 

—  History  and  Characteristics  of 65 

—  Pairof 64 

—  White 65 

Hamburg,  Black 48 

—  as  egg  producers 23 

Hamburgs,  Black 208 

—  Characteristics  of 45 

—  Color  of  cock  of  Golden  Penciled 205 

—  —   —   —    —    —Spangled 206 

—  —   —   —   —Silver-Spangled 207 

—  —    —   hen  of  Golden  Penciled 205 

Spangled 208 

—  —    —    —    —Silver-Spangled 207 

—  Disqualifications  in  Black 208 

Penciled 206 

—  —   —    —  Spangled 208 

—  General  shape 204 

—  Golden-Penciled 205 

Spangled 46,^3 

—  hens  to  a  cock 11 

Hamburgs,  Penciled 45 

—  Points  in  Black 208 

—  —   — cocks  of  Penciled 206 

—  —   —  Spangled  cocks 208 

—  —   —  hens  of  Penciled 206 

—  —   —  Spangled  hens '. 208 

—  Silver  Penciled 205 

—  —  Spangled 46,47 

—  Thecock 204 

hen 205 

Hawks 175 

—  How  to  get  ri  I  of 175 

Hen  House,  Charlos  Mounc's 118 

—  Treatment  after  she  hr.s  hatched 185 

Hens,  A  supply  of 182 

—  and  incubation,  Sitting 17 

—  Close-sitting 18 

—  consuming  Grasshoppers 185 

—  on  the  perch 185 

—  to  a  cock,  Number  of 11 

—  —  eight  cocks,  Two  hundred 187 

—  —  set,  The  proper 17 

Hennery,  A  model 110 

—  and  Runways,  Position  of 8 

—  for  200  to  250  fowls 121 

—  Leland's 184 

—  Plan  of  a  small  double 113 

Houdans  as  Eggs-producers 23 

—  henstoacock 11 

—  History  and  Characteristics 61 

—  Points 211 

-   Thecock 210 


PAG3. 

Houdans,  the  hen 211 

Incubation 17 

—  by  machinery,  The  Period  of 163 

—  Factsabout 151 

—  Number  of  days  of 18 

—  Process  of 18,  152 

Incubator,  Brindley's 156 

—  Col.  Stuart  Wortley's 158 

—  F.  H.  Schoeder's 157 

—  Geyelin's 154 

—  Graves' 160 


—  M.  Carbonnier's 155 

—  The  American 159 

Incubators 153 

Indian  Games... 56 

Japanese  Bantams 69 

Javas,  History,  Etc.,  of  Black 70 

Jersey  Blues,  History,  Etc 60 

Killing  and  dressing  fowls 26 

La  Fleche,  Disqualifications  in 213 

—  —  History  and  Characteristics  of C4 

Points  of 212 

Thecock 212 

_ hen 212 


—  —  fowls,  A  pair  of 63 

Land  proportionate  to  stock  of  hens 182 

Leg  weakness , 101 

Leghorns,  A  pair  of 51 

—  as  egg  producers 23 

—  Characteristics  of 51 

Leland's  Experience,  Warren 8 

Lice,  Tansy  for 103 

—  To  exterminate 102 

Liver  and  gall,  Enlargement 99 

Malay  Games 56 

Malays,  Characteristics  of 40 

—  Color  of  the  cock 197 

hen 197 

—  Disqualifications  in 197 

—  General  shape.  196 

—  Points  in 197 

—  Thecock 196 

hen 197 

—  White 197 

Marking  boxes 28 

Mink,  Ravages  and  peculiarities  of  the 172 


trap. 


172 

Minks 171 

—  suck  eggs 173 

Molting  fowls. 103 

Mount's  hen-house 118 

Nest,  Tight  wooden  box 140 

—  Turkey 139 

Nests,  Best  arrangement  for 139 

—  for  laying  hens 139 

Ovarium,  The 149 

Packing  boxes,  A  word  about 177 

—  poultry  for  market 27 

Pekin  Bantams 68 

Perches  for  fowls 25 

Pile  Game 58 

Pip 101 

Plymouth  Rocks,  History,  Etc 60 

Poland  cock,  Silver-Spangled 47 

—  hen,  Silver-Spangled 48 

Polandsas  egg-producers 23 

....    50 


Black. 


—  Blue 

—  Characteristics  of. 

—  Cuckoo 

—  Golden-Spangled . 


51 


INDEX. 


223 


PAGE. 
Polands,  Gray 51 

—  Hens  to  a  cock 11 

—  Pair  of  Golden-Spangled 49 

_ White-crested  Black 50 

—  Silver-Spangled 49 

-  White-crested  Black 51 

_    ^  _  White % 51 

Polish,  Color  of  cock  of  Golden-Spangled 209 

_ hen  of  Golden-Spangled 209 

_ White-crested  Black 209 

—  Disqualifications  in  White-crested  Black 209 

—  Points  in  White-crested  Black 209 

—  —  of  Silver-Spangled 210 

-  Shapeof  cock 208 

hen 208 

Poultry,  A  good  supply  of  food  for 182 

—  appliances 127 

—  Diseases  of 97 

—  enemies 170 

—  farm,  A  South  American 187 

—  Fattening  for  market 24 

—  for  market,  Boxing 27 

—  —    —  Packing 27 

—  —  New  York  market,  Dressing 2(5 

--    —  Philadelphia  market,  Dressing 26 

—  —  the  table,  Purchasing 28 

—  fountain,  Ordinary 135 

—  house  and  yards,  Van  Winkle's 110 

Brown's 107, 108 

Cheap 115,116,120 

Fancy 124,125 

—  —  for  three  distinct  breeds Ill 

._    _    —100  fowls 119 

—  -    —    —    —  Planof 112 

_ 30  fowls,  Plan  of 105 

—  —  Hawley's 123 

—  —  Interior  view  of  Van  Winkle's Ill 

Octagon 116,117 

-  —  Octagonal 123, 124 

-  —  Poor  Man's 106 

Rhode  Island 113 

-  —  Rustic 106 

—  —  Van  Nuxen's lit; 

—  —  Virginia 114,115 

—  houses  in  South  America 188 

—  yards  and  runs 105 

—  How  to  judge  the  age  of 29 

-  in  winter,  Care  of 184 

—  —    —  Topreserve 29 

—  kept  by  the  thousand 187 

—  meat,Costof 185 

—  Preparing  for  market 24 

—  Purchasing  undrawn 29 

—  raising— Common  ideas  erroneous 186 

—  rearing  on  a  large  scale 187 

—  should  not  run  at  large  before  killing 25 

..    Tonicfor 103 

-  To  prevent  vermin  on 170 

—  yard  and  plan 122 

Prefatory  and  Introductory 5 

Premium  birds  do  not  produce  the  best  chicks. ...    12 

Ptarmigan  fowls,  Vulture-hock  in 15 

Pullets,  ToCaponize 148 

Purchasing  poultry  for  the  table 28 

Rheumatism 101 

Rouen  Drake 81 

Roup Ml 

Salmon  Pile  Games 55 

gcrai-ta-ooks.  Vulture-hocks  necessary  In 15 

Scurvy  legs 102 

Setting  Hens 17 


PAGE. 

Sexual  Variations  of  plumage 167 

Shanghae  fowls 35 

Shanghaes,  History  and  Characteristics  of 38 

-    The  White 39 

Silky  fowls,  A  pair  of e9 

—  —  History,  Etc 59 

Silver-Gray  Dorking 43 

—  —Games ,.  54 


—  Sebright  Bantams 67, 

Skunk,  Destructiveness  of 

Skunks 

Spanish,  Ancona 

—  Black 


-    Blue 

—  Disqualifications  in  cocks. 

—  —   —  hens 


—  Fowl,  Points  in. 

—  Games 

—  General  shape... 


Gray. 


—  Hens  to  acock... 

—  Red-faced  black. 

—  The  cock 

—  --  hen 


-    White 

Starting  in  the  business 

Storing  Grain  for  chickens.. . . 

Sulphur  for  fowls 

Sultans,  Points  of 

—  Thecock 

hen 

Terms  and  Technicalities — 
Testicles,  danger  of  bursting. 

—  when  found  large 

To  fatten  turkeys 

Trap,  Barrel  skunk 

—  Box  or  barrel 

—  Common  box 

—  —    steel 

—  for  skunks— How  to  bait.. 

—  Geyelin's  Vermin 

—  Hungerford's  skunk 

—  Miles' Vermin 

—  Setting  and  baiting 

Turkey,  A  wild 

—  Bronzed  and  Black 

—  Crested 

—  The  Domestic 

—  Portrait  of  a  Bronze 

—  house  and  nest 


Wild. 


_   _    White 

Turkeys,  Breeds  and  Management 

—  Disqualifications 

—  Hatching 

—  Peculiarities  of 

—  Points  in 

—  Raising 71, 

—  To  fatten 

—  —    prepare  food  for  young 

—  Rearing '. 

—  The  critical  period . . .- 

—  Treatment  of  young 

Weasel 

White  comb 

—  faced  Black  Spanish  and  White  Dorking  Cross 

—  Leghorns— Hens  to  acock 

—  Surrey  Dorkings 

Vertigo 

Vulture  Hocks 

Vulture  Hocked  Birds... 


200 


104 
210 
210 
210 
217 
143 
143 
73 
173 
171 
170 
1TO 
173 
174 
173 
174 
171 
75 
76 
77 
76 
74 
134 
76 
76 
71 
215 
71 
71 
214 
186 
73 
72 
71 
72 
72 
171 
102 
16 
11 
42 
102 
15 


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